Chickpea Deviled Eggs for Packed Lunches

One of the ways we're able to keep our food cost low is by cooking at home from scratch as much as possible. Packing lunches gives us healthy food ready to grab and go, and packing a week at a time is just sensible time management for me. Usually it takes more cooking and effort, but this week we have a holiday so I'm packing for 4 days instead of 5, and I'm using up using up leftovers from the work event and the pot luck over the weekend.

Ready for the week ahead!

Two of my meals are shrimp fried rice, cherry tomatoes, and a piece of chocolate. Starling doesn't like shrimp (more for me!), so he's having the next meal four times instead.

We had a lot of the delicious Mediterranean veggies leftover, enough for six hearty lunches.  I made up a batch of chickpeas and boiled eggs in the Instant Pot for chickpea deviled eggs. A few pieces of pita, the rest of the baba ganoush, wedge of lemon, and a cookie round out the meal.

Chickpea Deviled Eggs

12 boiled eggs
1 c. cooked chickpeas
2 1/2 T tahini sauce (would also work with mayo instead)
2 T lemon juice
1 T Dijon mustard
1/2 t onion powder
1/2 t garlic powder
salt to taste
Paprika to sprinkle on top (optional)

Slice cooked, peeled eggs in half. Scoop out the yolks gently and set aside the whites.

Combine yolks and remaining ingredients. Mash together until you reach a smoothness you desire; you may need to add a tablespoon or two of water if it's too thick. You can leave it a bit chunky if prefered - that's how I do it. Spoon the mixture into the egg whites.

Sprinkle with paprika if desired.