15 Easy Lunch Box Ideas for Adults on the Go

Mediterranean Chickpea Salad

This refreshing and protein-packed salad is perfect for a quick and nutritious lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• Fresh parsley for garnish

Cooking method:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss well to combine.
4. Top with crumbled feta and garnish with fresh parsley before serving.

---

Quinoa Tabbouleh

This light and zesty salad makes for a great lunch option when you're on the move.

Ingredients:

• 1 cup cooked quinoa
• 1 cup parsley, finely chopped
• 1/2 cup mint leaves, chopped
• 2 tomatoes, diced
• 1 small cucumber, diced
• 3 tbsp lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste

Cooking method:

1. In a large bowl, combine cooked quinoa, parsley, mint, tomatoes, and cucumber.
2. In a separate bowl, mix lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to combine.

---

Caprese Avocado Toast

A modern twist on traditional Caprese, perfect for a quick and satisfying lunch.

Ingredients:

• 2 slices whole grain bread
• 1 ripe avocado
• 1 tomato, sliced
• 4 oz fresh mozzarella, sliced
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Toast the bread slices to your liking.
2. Mash the avocado and spread evenly over the toast.
3. Layer tomato and mozzarella slices on top of the avocado.
4. Add basil leaves, drizzle with balsamic glaze, and season with salt and pepper.

---

Thai Peanut Noodle Jar

A flavorful and convenient lunch you can prepare in advance.

Ingredients:

• 1 cup cooked rice noodles
• 1/2 cup shredded carrot
• 1/2 cup red bell pepper, sliced
• 1/4 cup edamame
• 2 tbsp green onions, sliced
• 2 tbsp peanuts, chopped
• 3 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1 clove garlic, minced

Cooking method:

1. In a jar, layer rice noodles, carrot, bell pepper, edamame, and green onions.
2. In a small bowl, mix peanut butter, soy sauce, lime juice, honey, and garlic.
3. Pour the peanut sauce over the noodle mixture and top with chopped peanuts.

---

Greek Yogurt Chicken Salad

A creamy and healthy spin on the classic chicken salad.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup Greek yogurt
• 1/4 cup celery, diced
• 1/4 cup grapes, halved
• 2 tbsp almonds, sliced
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking method:

1. In a large bowl, mix shredded chicken, Greek yogurt, celery, and grapes.
2. Add almonds, lemon juice, and season with salt and pepper.
3. Stir until well combined and serve chilled.

---

Veggie Wrap with Hummus

A vibrant and filling wrap ideal for lunch on the go.

Ingredients:

• 1 large whole wheat tortilla
• 1/2 cup hummus
• 1/4 cup spinach leaves
• 1/4 cup bell peppers, sliced
• 1/4 cup cucumber, sliced
• 1/4 cup shredded carrots

Cooking method:

1. Spread hummus evenly over the tortilla.
2. Layer spinach, bell peppers, cucumber, and carrots on top.
3. Roll the tortilla tightly, slice in half, and pack for lunch.

---

Turkey and Spinach Pinwheels

These easy-to-make pinwheels are perfect for a fun and portable lunch.

Ingredients:

• 4 slices whole grain turkey breast
• 1/2 cup spinach leaves
• 4 slices whole wheat tortillas
• 2 tbsp cream cheese

Cooking method:

1. Spread cream cheese over each tortilla.
2. Place turkey slices and spinach leaves on top.
3. Roll each tortilla tightly into a log and slice into pinwheels.

---

Lentil and Vegetable Soup

A nourishing soup that can be made ahead for a comforting lunch.

Ingredients:

• 1 cup dried lentils
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cumin
• Salt and pepper to taste

Cooking method:

1. In a large pot, sauté onion and garlic until fragrant.
2. Add carrot, celery, and cumin; cook for 5 minutes.
3. Add lentils and broth, bring to a boil, then simmer until lentils are tender.
4. Season with salt and pepper, then serve.

---

Egg and Avocado Salad

This creamy salad is easy to make and packed with flavor.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, diced
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine chopped eggs and avocado.
2. Add mayonnaise, lemon juice, and mix gently.
3. Season with salt and pepper before serving.

---

Black Bean and Corn Quinoa Bowl

A vibrant and nourishing bowl that's perfect for meal prep.

Ingredients:

• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 avocado, diced
• 1 lime, juiced
• 2 tbsp cilantro, chopped
• Salt and pepper to taste

Cooking method:

1. In a bowl, mix quinoa, black beans, corn, and avocado.
2. Add lime juice, cilantro, salt, and pepper.
3. Toss all ingredients together and serve chilled.