Chickpea salad (no measuring necessary)
When ousting the animal products from our home, school lunch was the hardest. Tiger Lily loves peanut butter and jelly, but Red Chief preferred meat and cheese sandwiches. It took me quite awhile to figure it out, but now Red Chief alternates between chickpea salad, homemade vegan ham, and storebought meat alternatives in his sandwiches.
We love this chickpea salad. I usually make it in the morning when we're packing lunches, but sometimes half of it gets eaten for breakfast.
Take a can of chickpeas (drained) or 1.5–2 cups cooked chickpeas, and mash a bit. Add a rib of celery (minced), a big dollop of (vegan) mayo, a spoonful of dill pickle relish, a little squirt of mustard, and a few grinds of pepper. Mix.