Thursday, August 9, 2012

Laptop Lunches #111

Eggs stuffed with avocado, soy wrapper cream cheese pinwheels, carrot sticks and grape tomatoes with sun dried tomato hummus, champagne grapes, and roasted chickpeas seasoned with cumin and chili powder.

I think I needed to put more avocado in the egg to make them more green--as it was I definitely would have garnished this with an olive slice if I'd had one, because this is the wrong green, somehow.

I used the tumeric yellow soy wrappers for the pinwheels, with scallions, chopped pimento, and chive cream cheese for the filling. They were okay, but I much prefer tortillas.

Champagne grapes are like ordinary grapes, only tiny. Not sure what I was expecting--they were fine, but nothing spectacular.

But the roasted chickpeas--wow. I got the idea out of that Mom 100 cookbook I took out of the public library, and they're a winner! Easy, too, which is always nice. And they don't create tons of dishes to wash. I do think I want to adjust the seasonings. Stay tuned for my kicked up version later. This was probably too many of them for one serving--they're very filling.

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Gluten-Free Wednesdays

2 comments:

  1. Thanks for stopping by my blog! It was so fun making my first "bento" lunch. I'll definitely do it again. Thanks for sharing your fabulous ideas!

    ~Jess @ makingoverthemartins.blogspot.com

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  2. Love chickpeas. Not sure if I've had them roasted. Love to try that out. I like chickpeas better than potato chips. :D

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