12 Cold Lunches for Work You’ll Actually Look Forward To

Mediterranean Orzo Salad

This vibrant Mediterranean Orzo Salad is a light and refreshing option that bursts with flavor, perfect for a satisfying cold lunch.

Ingredients:

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. Cook the orzo pasta according to package instructions, then drain and rinse under cold water.
2. In a large bowl, combine the orzo, cherry tomatoes, cucumber, red onion, feta cheese, olives, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss until well combined.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Thai Peanut Chicken Wrap

Spice up your workday with this deliciously savory Thai Peanut Chicken Wrap that delivers a satisfying crunch.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup cooked chicken breast, sliced
• 1/2 cup shredded carrots
• 1/2 cup red bell pepper, julienned
• 1/4 cup cilantro leaves
• 1/4 cup peanuts, chopped
• 1/3 cup peanut sauce

Cooking method:

1. Lay the tortillas flat and spread a generous layer of peanut sauce over each.
2. Evenly distribute the chicken, carrots, bell pepper, cilantro, and peanuts over the tortillas.
3. Roll each tortilla tightly, tucking in the sides as you go, then slice in half.
4. Wrap tightly in plastic wrap and refrigerate until ready to eat.

Quinoa Tabbouleh

Transport your taste buds to the Mediterranean with this hearty and herbaceous quinoa tabbouleh.

Ingredients:

• 1 cup cooked quinoa
• 1 cup parsley, finely chopped
• 1/2 cup mint leaves, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1/4 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large mixing bowl, combine the cooked quinoa, parsley, mint, cherry tomatoes, cucumber, and red onion.
2. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Chill in the refrigerator for at least an hour before serving.

Greek Yogurt Chicken Salad

This protein-packed Greek Yogurt Chicken Salad is a creamy delight, perfect for a healthy and filling lunch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/4 cup celery, diced
• 1/4 cup red grapes, halved
• 2 tablespoons walnuts, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine the chicken, Greek yogurt, mayonnaise, celery, grapes, walnuts, and dill.
2. Stir until fully mixed and season with salt and pepper to taste.
3. Chill for at least 30 minutes before serving with whole grain bread or leafy greens.

Caprese Pasta Salad

Enjoy the classic flavors of a Caprese salad in a pasta form for a refreshing and easy-to-make lunch.

Ingredients:

• 2 cups cooked pasta (penne or fusilli)
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls, halved
• 1/4 cup fresh basil leaves, torn
• 3 tablespoons balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, mix the cooked pasta, cherry tomatoes, mozzarella balls, and basil leaves.
2. Drizzle with olive oil and balsamic glaze, then season with salt and pepper.
3. Toss gently to combine and chill before serving.

Black Bean and Corn Salad

This Black Bean and Corn Salad is a colorful, nutrient-packed option that's perfect for a quick, no-fuss lunch.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss.
4. Gently fold in the diced avocado just before serving.

Tuna and Avocado Salad

This Tuna and Avocado Salad is a creamy, protein-rich option that will keep you energized throughout the afternoon.

Ingredients:

• 2 cans tuna, drained
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine the drained tuna, mashed avocado, red onion, celery, and lemon juice.
2. Stir until well combined and season with salt and pepper.
3. Serve chilled with whole grain crackers or as a sandwich filling.

Chickpea and Spinach Pita

For a plant-based lunch option, this Chickpea and Spinach Pita is both satisfying and packed with nutrients.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1/4 cup red onion, sliced
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 whole wheat pitas

Cooking method:

1. In a bowl, mix the chickpeas, spinach, red onion, tahini, lemon juice, cumin, salt, and pepper.
2. Cut the pitas in half and gently open the pockets.
3. Stuff each pita half with the chickpea mixture.
4. Serve immediately or wrap in foil for later consumption.

Curried Egg Salad Lettuce Wraps

Elevate the classic egg salad with a curry twist, served in crisp lettuce for a refreshing, low-carb lunch.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/3 cup mayonnaise
• 1 tablespoon curry powder
• 1/4 cup green onions, chopped
• 1/4 cup celery, diced
• Salt and pepper to taste
• Bibb lettuce leaves

Cooking method:

1. In a bowl, combine the chopped eggs, mayonnaise, curry powder, green onions, celery, salt, and pepper.
2. Stir until well mixed.
3. Spoon the egg mixture into the lettuce leaves and wrap tightly.
4. Secure with toothpicks if necessary and serve cold.

Mango and Quinoa Salad

Brighten up your lunch hour with this tropical Mango and Quinoa Salad that features a delightful blend of sweet and savory flavors.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh mint, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. In a large mixing bowl, combine quinoa, mango, bell pepper, red onion, and mint.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss gently.
4. Chill for at least 30 minutes before serving for best flavor.