Charcuterie Lunch Board

Ingredients

Dijon Chickpeas:

Olive oil, for the skillet

1 large shallot, sliced

Kosher salt and freshly cracked black pepper

One can chickpeas, rinsed and drained

4 teaspoons Dijon mustard, plus more for serving

1/2 teaspoon garlic powder

Pinch cayenne

100g chopped kale leaves

Coarsely chopped fresh parsley, for topping

Charcuterie Lunch Board:

4 slices crusty French bread

115g thinly sliced roast beef

115g thinly sliced Swiss cheese

50g sweet piquante peppers, such as Peppadews

12 to 16 peppery crackers

Heat a 12-inch skillet over medium-high heat and sprinkle with olive oil for the Dijon chickpeas. 3 to 4 minutes after adding the shallots and a pinch of salt, simmer until softened, reducing the heat to medium if the shallots begin to burn.

Reduce the heat to medium and add the chickpeas. Combine the Dijon mustard, garlic powder, cayenne pepper, and a touch of salt in a mixing bowl. Mix the chickpeas in the mustard mixture with a wooden spoon until they are well covered. Sauté for about 5 minutes, or until the chickpeas have developed a light golden brown crust.

Reduce the heat to low and add the kale, along with a little drop of olive oil if needed for moisture.

Cook for 1 to 2 minutes, stirring occasionally, until the kale is wilted but still bright green. Remove the pan from the heat as soon as possible. Serve on a platter with cracked pepper and parsley on top.

For the charcuterie lunch board, prepare the following: In a small bowl, crush half of the Dijon chickpeas with a fork. Fill a bento-style lunchbox with some of the mixture. In a second bento-style lunchbox, put some of the leftover whole Dijon chickpeas. (Save the rest of the chickpeas for another dinner.) Arrange the smashed chickpeas with the bread, roast meat, half of the Swiss cheese, and piquante peppers. Arrange the whole chickpeas with the crackers, remaining Swiss cheese, and piquante peppers. Fill two small serving bowls with Dijon mustard and set one in each box.