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Charcuterie Board for One
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Recipe courtesy of Skyler Bouchard

Charcuterie Lunch Board

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 2 servings
  • Nutrition Info
We take self-love to a new level, demonstrating that charcuterie boards can be a solo show you're worthy of too! We pair one easy side--a Dijon chickpea salad with kale--with simple charcuterie board bites that can be eaten next to (or piled with) the chickpeas. It's a quick and easy way to prep lunch--leaving more time to indulge. Plus, with a cute bento-style lunchbox, it is easily totable to whatever you have on tap for the day; this lunch is great for a picnic in a park or for packing for a day of work.

Ingredients

Dijon Chickpeas:

Charcuterie Lunch Board:

Directions

Special equipment:
2 bento-style lunchboxes
  1. For the Dijon chickpeas: Heat a 12-inch skillet over medium-high heat and drizzle with olive oil. Add the shallots and a pinch of salt and cook until softened, adjusting the heat to medium if the shallots begin to char, 3 to 4 minutes.
  2. Add the chickpeas and lower the heat to medium. Add the Dijon mustard, garlic powder, cayenne and a pinch of salt. Mix with a wooden spoon until the chickpeas are fully coated in the mustard mixture. Sauté until the chickpeas develop a light golden brown crust, about 5 minutes.
  3. Adjust the heat to low and add the kale and a small splash of olive oil for moisture, if necessary. Cook, tossing, until the kale is wilted but still bright green, 1 to 2 minutes. Remove from the heat immediately. Transfer to a plate and top with cracked pepper and parsley.
  4. For the charcuterie lunch board: Put half of the Dijon chickpeas in a small bowl and smash with a fork. Transfer some to a bento-style lunchbox. Put some of the remaining whole Dijon chickpeas in a second bento-style lunchbox. (Reserve the remaining chickpeas for future meals.) Arrange the bread, roast beef and half of the Swiss cheese and piquante peppers with the smashed chickpeas. Arrange the crackers and remaining Swiss cheese and piquante peppers with the whole chickpeas. Add some Dijon mustard to 2 small serving bowls and place one in each box.