Name: Easy Vegan Back-to-School Bento Boxes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper to taste; 1/2 cup hummus; 1/2 cup cucumber, sliced into sticks; 1/2 cup carrot sticks; 1/2 cup cherry tomatoes; 1/2 cup green grapes; 1/2 apple, sliced; 2 tbsp natural peanut butter; 1/4 cup dark chocolate chips (dairy-free); 2 whole grain wraps or pita bread, cut into triangles

A colorful, nourishing, and simple vegan lunch that’s perfect for busy school mornings or workdays. These easy bento boxes are full of variety—crispy roasted chickpeas, fresh veggies, juicy fruits, and a sweet treat—making lunchtime something I actually look forward to. It’s plant-based, delicious, and easy to prep in advance.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) chickpeas, drained and rinsed

1/2 tsp smoked paprika

1 tbsp olive oil

1/2 tsp garlic powder

1/2 cup hummus

Salt and pepper to taste

1/2 cup cucumber, sliced into sticks

1/2 cup carrot sticks

2 tbsp natural peanut butter

1/2 cup cherry tomatoes

1/2 cup green grapes

1/4 cup dark chocolate chips (dairy-free)

1/2 apple, sliced

2 whole grain wraps or pita bread (cut into triangles)

Directions

I preheat the oven to 400°F (200°C).

Then I pat the chickpeas dry with a paper towel and toss them with olive oil, smoked paprika, garlic powder, salt, and pepper.

I spread the chickpeas in a single layer on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until they’re crispy. Let them cool before packing.

While the chickpeas are roasting, I prep the fruits and veggies—slicing cucumber, carrots, and apples, and washing the grapes and cherry tomatoes.

I portion hummus into a small container or a section of the bento box for dipping.

Once the chickpeas are cool, I divide them between compartments with the veggies, fruits, chocolate chips, and wrap or pita triangles.

I place the peanut butter into a small sealed container for dipping the apple slices.

Finally, I seal the bento boxes and store them in the fridge until they’re ready to go.

Servings and timing

Servings: 2 bento boxes

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 380 kcal per serving

Variations

There are so many ways I switch this up:

I swap the chickpeas with baked tofu bites or tempeh strips for added protein.

Sometimes I use almond or sunflower seed butter instead of peanut butter.

I rotate the fruits based on what’s in season—like strawberries, orange segments, or melon.

Crackers or rice cakes work well in place of pita or wraps.

For an extra treat, I occasionally add a homemade vegan cookie or date energy bite instead of chocolate chips.

Storage/Reheating

I store the assembled bento boxes in the fridge for up to 3 days. The chickpeas do lose some crispness over time, so I try to enjoy them within 48 hours for best texture. I keep wet items like apple slices or hummus in separate containers to prevent sogginess. This is a no-reheat lunch, which makes it perfect for on-the-go days.

FAQs

What can I use instead of chickpeas?

I sometimes use roasted edamame, tofu cubes, or even falafel bites for a protein swap if I’m out of chickpeas.

How do I keep the apple slices from browning?

I toss apple slices with a little lemon juice after cutting. It helps them stay fresh-looking until lunchtime.

Can I make this nut-free?

Absolutely. I replace peanut butter with sunflower seed butter, and make sure my chocolate chips and hummus are nut-free too.

Is this meal good for adults too?

Yes, I pack this for work all the time! It’s balanced, satisfying, and feels more exciting than a typical lunch.

Can I freeze any of the components?

The chickpeas freeze well after roasting, though they’ll need to be re-crisped in the oven or air fryer. I don’t freeze the veggies or fruit—they’re best fresh.

Conclusion

These easy vegan back-to-school bento boxes are a game-changer in my lunch routine. They’re colorful, balanced, and so easy to prepare. Whether I’m packing lunch for school, work, or a busy day on the go, this plant-based bento box keeps me fueled and satisfied with zero compromise on taste or fun.

📖 Recipe:

Easy Vegan Back-to-School Bento Boxes

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Author: Sophia
Total Time: 45 minutes
Yield: 2 bento boxes
Diet: Vegan

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Description

A colorful, nourishing, and simple vegan lunch that’s perfect for school or work. These bento boxes include crispy roasted chickpeas, fresh veggies, juicy fruits, and a sweet treat—ideal for meal prep and busy mornings.