Dorm Chef

Your dorm has no stove

Dinner is still happening 🥄

Lemon chickpea crunch bowl • One serving

1 cup ready-to-eat canned chickpeas, rinsed and drained

2/3 cup chopped cucumber

1/2 cup chopped tomato

1 cup ready-to-eat baby spinach

1 tbsp lemon juice + 1 tsp olive oil

Wash your hands and fresh produce first

Rinse and drain the chickpeas, then measure

Chop the cucumber and tomato

Combine everything and gently toss

Taste before adding any salt

Use canned chickpeas marked ready to eat, never dried ones. Eat now or refrigerate promptly at 4°C / 40°F or colder. Follow ingredient labels.

Full free recipe and notes

https://thatdormchef.com/recipes/lemon-chickpea-crunch-bowl/

What is one ingredient you always keep in your dorm?

Tomorrow's breakfast can start tonight. 🥄

For one serving of banana-peanut overnight oats, mix 1/2 cup old-fashioned rolled oats, 1/2 cup pasteurized dairy milk and 1 tbsp smooth peanut butter. Use oats whose package gives an overnight or no-cook method.

Cover and refrigerate at 40°F / 4°C or colder for at least 8 hours. In the morning, stir and add 1 small sliced banana. Eat cold that morning.

The full recipe, ingredient notes and storage guidance are free here:

https://thatdormchef.com/recipes/banana-peanut-overnight-oats/

What usually gets in the way of breakfast before class?

New and free: the After-Class Menu, three dorm dinners (two no-cook, one microwave) with ingredients and written steps. No account needed: thatdormchef.com/after-class

Already have the Starter Kit? The lemon chickpea bowl is on page 6. Cooked it? Share how it went at thatdormchef.com/share

(Images are AI illustrations.)