Avenna sometimes my husband goes crazy when i make japanese style bentos as im still practicing. But when i do make our cultural foods ( we're both Persian) i make chickpea chaat. I get the chickpea masala seasoning from indian stores which looks like this: http://www.spicesofindia.co.uk/acatalog/Shan-Chaat-Masala-Big.gif 1 Large can of chickpeas (29 oz) or two small cans 1 onion finely chopped 2 to 3 tablespoons of Chaat masala (more or less of your choice as its spicy) 1 tomato chopped into cubes 1 teaspoon of dried mint (optional) 2 medium sized potatoes Juice of 1 lemon Peel the potatoes and cut into quarters. Put potatoes into a pot and cover with 1 inch of water above the potatoes. Add salt (1 quart of water = 1 teaspoon of salt. Bring to a boil, cover and simmer for about 15 to 20 mins until potatoes are tender. Meanwhile, drain the chickpeas and put into a large bowl. Add all the ingredients. Once the potatoes are done, cool and cut into cubes, and add to the chickpea mixture. Done! Now i do this the night before and refrigerate it. I then put it in my bento box the following morning. Sorry... i wanted to pitch in :)