Description

A budget-friendly, healthy, and fun school lunch hack featuring a rainbow of chopped vegetables paired with creamy hummus and crunchy pita chips.

Ingredients

Scale

1 jar (15 oz) store-bought or homemade hummus (plain or roasted garlic)
1 medium red bell pepper, diced (approx. 100g)
1 medium orange bell pepper or 2 small baby carrots, chopped (approx. 100g)
1 medium yellow bell pepper or 1 cup yellow cherry tomatoes (approx. 100g)
1 small cucumber or 1 cup snap peas, sliced (approx. 100g)
1 cup shredded red cabbage or 1 cup purple grapes (approx. 100g)
1 cup small cauliflower florets or feta cheese cubes (approx. 100g)
1 handful whole wheat pita chips or pretzels (approx. 30g)

Instructions

Wash all produce thoroughly and pat dry to ensure crispness.
Chop vegetables into uniform 1-inch pieces: dice peppers, stick or coin carrots, slice cucumber, shred cabbage, and trim cauliflower.
Scoop 2-3 tablespoons of hummus into one compartment of each lunchbox. If hummus is too thick, stir in a teaspoon of water or olive oil.
Arrange the chopped vegetables in the remaining compartments by color: red (pepper), orange (carrots/pepper), yellow (pepper/tomatoes), green (cucumber/peas), purple (cabbage/grapes), and white (cauliflower/cheese).
Add a handful of pita chips or pretzels to the final compartment or on top of the veggies for crunch and substance.
Close the lid tightly and place the box in a lunch bag with an ice pack to keep the hummus cold.

Notes

Pre-chop veggies on Sunday night and store in airtight bags with a paper towel to absorb moisture. Keep hummus cold with an ice pack. Do not freeze the components as texture will suffer. Ensure hummus is thick enough to prevent leaking.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 snack box
Calories: 250
Sugar: 8
Sodium: 300
Fat: 10
Saturated Fat: 2
Carbohydrates: 35
Fiber: 6
Protein: 8

Keywords: school lunch, budget meals, healthy snacks, hummus, veggie boxes, kid-friendly, meal prep, nut-free