15 Make-Ahead Lunches That Will Save You Time

Mediterranean Chickpea Salad

A refreshing and protein-packed salad that’s perfect for lunch on the go.

Ingredients:

• 1 can 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
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Cooking method:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle with fresh parsley just before serving.

Quinoa and Black Bean Burrito Bowls

A hearty and satisfying lunch that can be prepped in advance and enjoyed all week.

Ingredients:

• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine quinoa, black beans, corn, and red bell pepper.
2. Season with lime juice, salt, and pepper and stir well.
3. Divide the mixture into bowls and top with avocado slices and cilantro.

Thai Peanut Noodle Salad

A tangy and nutty noodle salad that is both flavorful and filling.

Ingredients:

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 cup red cabbage, sliced thinly
• 1/4 cup green onions, chopped
• 1/4 cup peanuts, chopped
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Cooking method:

1. Cook rice noodles according to package instructions, then rinse under cold water.
2. In a large bowl, combine noodles, carrots, cabbage, and green onions.
3. Whisk together peanut butter, soy sauce, rice vinegar, and sesame oil until smooth.
4. Pour the dressing over the salad and toss to coat. Garnish with chopped peanuts.

Caprese Pasta Salad

A classic Italian-inspired salad that’s simple yet delicious.

Ingredients:

• 8 oz fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella balls
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package instructions and let it cool.
2. In a large bowl, combine pasta, cherry tomatoes, mozzarella, and basil.
3. Drizzle with balsamic glaze and season with salt and pepper.
4. Toss gently and serve cold.

Lentil and Tomato Soup

A nourishing soup that can be made ahead and stored for the week.

Ingredients:

• 1 cup lentils
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a pot and sauté onion and garlic until translucent.
2. Add lentils, tomatoes, and vegetable broth.
3. Season with cumin, salt, and pepper.
4. Bring to a boil, then simmer for 30 minutes until lentils are tender.

Greek Yogurt Chicken Salad

A healthier twist on a classic chicken salad, perfect for sandwiches or wraps.

Ingredients:

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

Cooking method:

1. In a bowl, combine chicken, Greek yogurt, celery, grapes, and almonds.
2. Add lemon juice, salt, and pepper, stirring to mix well.
3. Refrigerate until ready to serve.

Curried Egg Salad

An exotic twist on traditional egg salad, perfect for a flavor-packed lunch.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon curry powder
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 1 tablespoon cilantro, chopped

Cooking method:

1. In a bowl, mix mayonnaise and curry powder until blended.
2. Add eggs, red onion, salt, and pepper, stirring until well combined.
3. Garnish with cilantro before serving.

Turmeric Couscous with Roasted Vegetables

A vibrant and aromatic dish that can be enjoyed warm or cold.

Ingredients:

• 1 cup couscous
• 1 teaspoon turmeric
• 1 zucchini, diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss zucchini and bell pepper with olive oil, salt, and pepper. Roast for 20 minutes.
3. Cook couscous according to package instructions, adding turmeric to the water.
4. Mix couscous with roasted vegetables and lemon juice.

Pesto Chicken and Veggie Wraps

A quick and easy wrap filled with vibrant flavors and wholesome ingredients.

Ingredients:

• 2 cups cooked chicken, sliced
• 1/4 cup pesto
• 1 cup spinach leaves
• 1/2 cup cherry tomatoes, halved
• 4 whole wheat wraps

Cooking method:

1. Spread pesto on each wrap.
2. Layer chicken, spinach, and tomatoes.
3. Roll up the wraps and slice in half.

Sweet Potato and Black Bean Salad

A nutritious and delicious salad that’s perfect for meal prep.

Ingredients:

• 2 sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1 red onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 lime, juiced

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, salt, and pepper. Roast for 25 minutes.
3. In a bowl, combine roasted sweet potatoes, black beans, and red onion.
4. Drizzle with lime juice and toss to combine.