(Photo: Anne Banas)Why It's Great for Travel: When it comes to bringing a sandwich on a plane, there are several considerations: Is it packable? Does it have a strong aroma that might offend other passengers? Will it be able to hold up for several hours (as you wade through security and check-in lines)? You can tick all the boxes with this sandwich, which is made with mashed chickpeas rather than tuna and Greek yogurt instead of mayonnaise. By using a sturdy roll, it'll tuck neatly inside a sandwich bag and be easy to eat with your hands. Note: It pairs perfectly with salt-and-vinegar potato chips.Yield: 4 sandwiches

15-ounce can chickpeas, rinsed and drained1 clove garlic, peeled and minced2 scallions, chopped1 stalk celery, chopped1 tablespoon fresh dill, chopped

½ cup Greek yogurt1 teaspoon olive oil1 teaspoon lemon juiceSalt to tasteBlack pepper to taste4 sandwich rolls, such as brioche

1. Place chickpeas in a bowl and lightly mash with a fork. Add remaining ingredients and

mix until well combined.

2. Slice rolls in half and divide chickpea salad evenly among rolls.

Cheese Bento Box

(Photo: Anne Banas)Why It's Great for Travel: Portable "bento boxes" are good for travel because they allow items to remain separate, even when jostled around inside a carry-on bag. This box comes packed with protein and a mix of flavor combinations and textures. Perhaps the best part is that you won't need utensils to enjoy it. I've included hard cheeses, which won't get overly soft or oily at room temperature, grapes for a touch of sweetness without any leaking juices, and homemade crackers for a little savory accompaniment. For added crunch, I've created a sweet-and-spicy snack mix with sesame sticks and mini pretzels substituted for nuts, since other passengers might have nut allergies or sensitivities.(Box pictured is sold by Laptop Lunches.)Yield: 4 bento boxes

Sweet-and-Spicy Snack Mix (see below)Parmesan-Thyme Crackers (see below)2 cups seedless grapes1 cup cheese, cut into cubes**Use a mix of aged versions of harder cheeses like cheddar, Gouda, Swiss, or even Mimolette, a bright-orange French cheese similar to Edam.

Sweet-and-Spicy Snack MixYield: About 2 cups

½ cup pretzel nuggets, preferably multigrain½ cup sesame sticks½ cup shredded cereal squares, such as Barbara's Shredded Spoonfuls2 tablespoons sunflower seeds, roasted and unsalted½ tablespoon butter2 tablespoons light-brown sugar, lightly packed1 tablespoon honey¼ teaspoon cinnamon⅛ teaspoon allspice

⅛ teaspoon cayenne pepper⅛ teaspoon salt

1. Preheat oven to 350°F.

2. Line a rimmed baking sheet with parchment paper.

3. In a large bowl, mix pretzel nuggets, sesame sticks, cereal, and sunflower seeds.

4. In a small saucepan, melt butter, brown sugar, and honey; stir in spices.

5. Pour honey mixture over snack mix and stir to coat.

6. Spread mixture onto baking sheet and sprinkle with salt.

7. Bake in oven for about 10 minutes to set, stirring the mixture after 5 minutes and

rotating the pan.

8. Allow to cool, then break into pieces.Parmesan-Thyme CrackersYield: About 30 crackers

1 cup all-purpose flour4 tablespoons butter, softened¾ cup fresh Parmesan cheese, finely grated1 teaspoon thyme, finely chopped¼ cup milk

1. Preheat oven to 350°F.

2. Line a baking sheet with parchment paper.

3. Pulse flour and butter in a food processor until it has the consistency of cornmeal.

4. Mix in Parmesan and thyme, then slowly add milk, pulsing until dough comes together.

(Dough won't form a ball, but will stick together when pressed with your fingers.)

5. Turn out onto a lightly floured surface, then roll out with a rolling pin until about ⅛-inch

thick.

6. Prick dough evenly with a fork, making sure to pierce all the way through so crackers

won't puff up.

7. Cut into shapes using round or square 2-inch cutters, or make cuts with a sharp knife.

8. Bake for 10 minutes, then rotate pan. Continue baking for another 10 minutes or until

golden brown.