Packing a healthy lunch for my almost-vegetarian, no-sauce eating child can get repetitive after a while. There are only so many peanut butter-honey sandwiches and cheese sandwiches one can make. So I'm always looking for easy variations that are kid-friendly, can be eaten cold, and pack enough nutrition and protein to keep my big girl full and energetic through the school day.
One of our favorite lunches is Pasta and Chickpeas. It lends itself well to endless variations by changing up the vegetables and herbs you mix it with. Using canned chickpeas or leftover cooked chickpeas and leftover vegetables makes this a snap. I used some chickpeas that I set aside when I made another dish.
To make Pasta and Chickpeas, toss together:
1/2 to 3/4 cup cooked pasta - use interesting shapes like bowties, small shells, wheels, or fusilli for different textures and visual appeal.
1/2 cup cooked chickpeas (canned chickpeas, drained and rinsed, will work just fine!)
1 tbsp pesto - or use plain olive oil and other chopped herbs if your child won't eat pesto
about 1/2 cup veggies of your choice that your child will eat - cooked peas, halved cherry tomatoes, red pepper strips, steamed broccoli florets, finely chopped fresh spinach, etc.
couple tablespoons shredded Parmesan cheese (optional; leave this out for a vegan dish).
Salt and pepper to taste.
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