For lunch at university without cooking, tinned or jarred pulses that are already cooked let you put together a cold meal, while a pouch that needs heating requires access to a microwave. Dried pulses are better suited to meals prepared at home: preparation times vary by product, and it’s worth checking the ingredients, allergens and instructions for storing the product after opening.
Between lectures, you need a product that’s already cooked and can be added to a cold lunch, or a meal that can be heated using the equipment available. Manger Bouger lists tins and jars among the handy formats for preparing pulses quickly.
If you cook at home and take your portions with you, dried pulses are another option. Be sure to check the soaking and cooking instructions for the product: E.Leclerc’s page for its dried chickpeas recommends soaking them overnight before cooking.
When choosing between plain pulses and a prepared recipe, check the ingredients list, allergen information and nutritional details for the specific product. The DGCCRF reminds shoppers that allergens must be highlighted on the labels of pre-packed foods.
For lunch at university, start with what you can prepare at home and the equipment available where you’ll be eating. These practical considerations will help you choose between the three formats before you even decide on a recipe.
Choose this if: you want to put lunch together quickly using pulses that are already cooked, without necessarily needing to heat them.
Bear in mind: check the drained weight and how to store any leftovers after opening.
Choose this if: you can cook and portion out your meals at home before lectures.
Bear in mind: preparation depends on the type of pulse. For the chickpeas featured on its page, E.Leclerc recommends soaking them overnight, then simmering them in a saucepan for 1 h 30.
Choose this if: you have access to the recommended heating method and want a ready-made recipe.
Bear in mind: check the ingredients and allergens: the Mediterranean doypack featured by Bjorg contains wheat.
| Criteria | What to check | Who it’s for |
|---|---|---|
| A quick meal on campus | Whether the product is already cooked or needs cooking; the instructions for eating or heating it. | I don’t have access to a kitchen between lectures and want to avoid anything that takes a long time to cook. Around 36% of consumers put this need for convenience first. |
| Preparing several meals | How many portions you can make; soaking and cooking times for dried pulses. | I can cook at home and divide the food between several lunches, but I need to allow enough time. Planning ahead comes first for around 29% of consumers. |
| What’s in the meal | Ingredients and allergens; nutritional information per 100 g and, where provided, per portion. | I want to know what my portion contains, especially if I choose a prepared recipe rather than a plain product. Around 21% of consumers prioritise checking the label. |
| Storing opened packs | The condition of the container and the date shown; storage instructions after opening. | I keep a supply in the cupboard, but need to be able to use the contents once the pack or jar is open. For around 14% of consumers, managing leftovers is the main concern. |
The difference affects what you can eat for lunch that day. Manger Bouger recommends cooking red lentils for around 10 minutes, while E.Leclerc’s page for dried chickpeas recommends soaking them overnight and simmering them in a saucepan for 1 h 30.
Before relying on a product for a last-minute meal, check whether it’s already cooked or ready to eat. If not, prepare it at home according to the pack instructions.
A tin or jar packed in liquid also contains that liquid, so two containers with different total weights won’t necessarily provide similar portions.
For products in liquid, check the drained weight and estimate how many portions you’ll actually use.
A pulse-based dish may contain other ingredients and allergens. The Mediterranean doypack described by Bjorg contains wheat and may contain celery, mustard and soya. These details apply to this specific recipe.
Check the label for each product rather than assuming you know what’s in it just because it contains pulses.
The date printed on an unopened product doesn’t replace the instructions that apply once the container has been opened.
If you choose a larger pack, plan to store and use any leftovers according to the pack instructions. The DGCCRF recommends following the storage conditions and use-by period after opening shown on the label.
These retailers and this brand offer examples of formats to compare for your lunch. Their products and guidance won’t necessarily represent their entire range.
The Carrefour range reviewed includes chickpeas and lentils in tins or jars across a number of product lines.
The Auchan range reviewed includes dried pulses to cook, as well as quick-to-prepare or ready-to-eat products.
E.Leclerc’s page for dried chickpeas provides a helpful example for planning to cook at home.
Bjorg offers a Mediterranean recipe in a doypack, which could be an option if you have access to a microwave.
These products include chickpeas for putting together a quick meal, as well as lentils, chickpeas and dried beans to prepare at home before lectures. Check the instructions on each pack or container to choose the right product for your needs.
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To put together a lunch with chickpeas, compare the drained weight with the portion you want. Check the storage instructions after opening before planning to save any leftovers.
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If you’re planning to make several portions, check that you can store the contents after opening according to the label. Also check the allergens for this product, including the mention of lupin.
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To prepare lunch at home, allow time to rinse and cook these dried lentils before taking them with you. Follow the cooking time on the pack.
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If you’re preparing meals in advance, check the soaking and cooking instructions for these dried chickpeas. If trace warnings are relevant to you, read the information about wheat and barley on the packaging.
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These dried beans are best suited to a lunch prepared before your day of lectures, rather than cooking on campus. Check the pack instructions to plan the soaking and cooking.
A tin or jar of pulses that are already cooked could work for a cold meal, as long as the product instructions say it can be eaten that way. If you’re using dried pulses, cook them and portion out your meal at home before you leave.
Follow the date and storage instructions on the unopened container, and check that it’s undamaged. The DGCCRF explains that a product with a best-before date may still be safe to eat after that date if its packaging is intact, although its quality may have deteriorated. A use-by date must not be exceeded. After opening, follow the instructions on the label.
Choose according to the meal you want to put together and the preparation options available. A jar of plain pulses works as an ingredient, while a prepared pouch may contain a complete recipe. If a product is packed in liquid, check the drained weight, then compare the ingredients, portion size and heating instructions for the products you’re considering.
Read the label for the specific product: the DGCCRF says that allergenic ingredients must be listed and highlighted. The Mediterranean doypack featured by Bjorg contains wheat and may contain celery, mustard and soya. This information doesn’t apply to other recipes.