easy lunch ideas

Looking for healthy and easy lunch recipes? This delicious chickpea salad sandwich features a vegetarian chicken salad using chickpeas!

Chickpea Salad Sandwich

can chickpeas

rib celery

green onions

mayonnaise, vegan mayonnaise, or cashew cream

lemon juice

celery seed

Kosher salt & fresh ground pepper

bread (try our Homemade Bread)

Lettuce, spring green mix, or sprouts

Hummus, optional

Thinly slice the celery (if it&#8217;s a large rib, cut in half lengthwise first). Thinly slice the green onions.

Drain and rinse the chickpeas. In a medium bowl, smash the chickpeas with a fork.

Combine the chickpeas with the chopped celery and green onions, mayonnaise, lemon juice, and celery seed. Add about 1/4 to 1/2 teaspoon kosher salt, depending on your chickpea brand and taste preferences, and fresh ground pepper to taste. Taste and salt until the flavor pops! If the salad is dry, add more mayonnaise (cooked chickpeas have a drier texture than canned).

Assemble the chickpea salad sandwich: If desired, spread the bread with hummus (this amps it up a bit but not required). Top the sandwich with lettuce or greens and chickpea spread.

A thin, crispy flatbread crust with three types of flavorful cheeses and seasoned sautéed mushrooms!

Three Cheese Mushroom Flatbreads

½ oz sliced mushrooms (I used Baby Bellas)

parsley flakes

marjoram

garlic

Flatout Light Original Flatbread

½ oz 2% shredded Mozzarella cheese

½ oz Parmesan cheese (finely shredded)

black pepper (to taste)

Pre-heat the oven to 350.

Lightly mist a small skillet with cooking spray and bring to medium heat. Add the mushrooms, parsley and marjoram and cook, stirring occasionally, for a few minutes until the mushrooms are browned and cooked. Add the garlic, stir together and cook for another 30 seconds to a minute until garlic is fragrant. Set aside.

Place the flatbread directly onto the middle rack of the oven and bake for about 3 ½ minutes until they stand firm when lifted. Remove from the oven and spread with the cheese wedges, leaving a bit of space around the edge for the crust. Sprinkle the mozzarella over the top and follow with the mushrooms. Sprinkle the parmesan over the mushrooms and follow with a bit of black pepper. Return the flatbread to the middle rack of the oven and bake for another 4-5 minutes until the cheeses are melted and the edges are browned. Slice and serve immediately.

Tuan Salad from Delish.com will make packing your lunch a breeze. 

Best Tuna Salad

mayonnaise

tbsp. plain Greek yogurt

lemon

sauce,

tuna (preferably packed in olive oil)

red onion, finely chopped

dill pickles, finely chopped

Kosher salt

black pepper

Lettuce,

Bread,

Just made this dish! Thanks so much for the recipe, it was wonderful!

I added an extra tbsp of mayo and Greek yogurt, it was too dry otherwise. I had small dill pickles and would chop 4 instead of 2 next time and add a little extra onion. Flavor is good! Overall I really like this recipe, thanks.

For those of you, claiming to not be "blown away by this recipe," you may see this differently in a few weeks, months. 
 
In advance of home isolation, some of us have been wondering how we’ll ever get through an extremely limited diet when store shelves are empty; our utilities non-functioning; even our freezers have limited space, so we bought canned fish and meat.
 
I was very grateful to Lauren, to receive this recipe. Hold on to it. It is highly adaptable with basic ingredients.

Thoroughly enjoyed this tuna salad. It has a refreshing taste. Exactly what I was looking for.

Left out the pickle and used as filling in a hollowed out tomato. Delish!

My husband would eat this salad every day if it was allowed! Really good, we add a bit of rice to it.

This Pepperoni Pizza Salad with Tomato Vinaigrette is delicious, healthy, filling, and perfect for lunch!

Pepperoni Pizza Salad with Tomato Vinaigrette

plum tomato (chopped (about 2 oz of tomato))

olive oil

white wine vinegar

pizza sauce

basil (divided)

oregano

Salt and pepper (to taste)

lettuce (torn (I used green leaf lettuce))

oz turkey pepperoni (chopped (or I used minis))

mozzarella

oz baby bella mushrooms (sliced)

cherry tomatoes (chopped)

Other optional ingredients

In a blender (or a cup if using an immersion blender), combine the plum tomato, olive oil, vinegar, pizza sauce, 1 tablespoon of the basil, garlic, oregano, salt and pepper. Blend until smooth.

*To build each salad, place 3 cups of lettuce into a bowl and add 1 oz of pepperoni, 1 oz of mozzarella, 1 oz of mushrooms, 3 cherry tomatoes and 1 tablespoon of chopped basil. Drizzle the salad with two tablespoons of the dressing made in step one.

*Build each salad to serve! If you’re only serving one or two salads, dress the ones you’re serving and store the components separately and the remaining dressing in an airtight container in the fridge.

Meet the classic Waldorf Salad from Delish.com. 

Waldorf Salad

tbsp. plain yogurt (Greek

c. halved red grapes

apples

c. sliced celery

c. chopped parsley

c. walnuts, toasted

Bibb lettuce,

Paula Dean is a great cook. I love all she is making; I have followed her for a long time. Great going Paula.

Waldorf salad is exceptional and should be served in many more places.Hopefully Delis too.

https://streaming.hearstdigitalstudios.com/80dee677-2bc2-452c-b44f-2d183ea0a7f1/video_rover_16x9_1080p_hd_1627416842_84054.mp4

This Is The Only Waldorf Salad Recipe You'll Need

Chickpeas are filling, delicious, easy to cook and cheap, making them the perfect choice for students. See also our <a href="https://www.bbc.co.uk/food/recipes/easy_hummus_96922">easy hummus recipe</a> and <a href="https://www.bbc.co.uk/food/recipes/homemade_falafels_with_30527">easy falafel recipe</a> for more ways to shuzsh up that tin!

Each serving provides 357 kcal, 14.5g protein, 30g carbohydrates (of which 11g sugars), 18g fat (of which 3g saturates), 10g fibre and 0.4g salt.

Chickpeas with harissa and yoghurt

½ red onion, thinly sliced

courgette, halved lengthways and sliced

tin chickpeas,

harissa paste

8–10 cherry tomatoes, halved

½ lemon, juice only

tbsp plain yoghurt

parsley

salt and black pepper

Three easy, tasty ways with a chickpeas tin- falafel, hummus and with harissa.

Pimp my chickpeas tin

This healthy salad can be prepped in advance for a healthy lunch on-the-go.  It&#039;s gluten free and paleo.

Loaded Burger Bowl Salad In A Jar (with homemade Thousand Island Dressing)

lb 85% Lean Grass-Fed Ground Beef

Yellow Onion, finely diced

Paprika

tsp Garlic Powder

Sea Salt

tsp Black Pepper

tsp Onion Powder

Cayenne Pepper (optional)

Slices of Turkey Bacon, cooked & cut into bite-size pieces

Red Onion, finely chopped

C. Cherry Tomatoes, halved

C. Dill Pickle Slices, chopped

C. Organic Shredded Cheese (optional, eliminate for strict Paleo)

C. Romaine Lettuce, chopped

Tbsp Organic Ketchup

Tbsp Tomato Paste

tsp Raw Honey

tsp Apple Cider Vinegar

Tbsp Organic Pickled Relish (sweetened

Tbsp Water

Add ground beef to a skillet over medium heat.  Once it's about 50% done, add all of the beef seasonings.  Mix until fully combined.  Then, add the chopped yellow onion.  Continue cooking until the ground beef is fully browned and the onion is soft and translucent.

In a mixing bowl, add all of the Thousand Island ingredients, except the water, and mix until fully combined.  Then, pour in the water slowly while mixing.  Continue mixing until fully combined.

Separate all of the salad ingredients into 4 equal parts, including the ground beef mixture.  Get 4 MB Jars or Mason Jars and get ready to layer!

To assemble each salad-in-a-jar, pour in the thousand island dressing first to coat the bottom of the jar (usually about 2-3 Tbsp).  Then, layer the salad in this order:  ground beef mixture, red onion, cherry tomatoes, chopped pickles, turkey bacon, shredded cheese, and romaine lettuce.

Place in fridge for up to 3-4 days.  When ready to serve, dump everything into a bowl or onto a plate, mix, and ENJOY!

Directions for Salad:

When I was growing up, my mum used to make aloo tikki once a week for me and my friends. She would make it in many different ways, sometimes filled with paneer or squashed peas, and served with chickpeas or on their own. 

Each serving provides 345 kcal, 8g protein, 46g carbohydrates (of which 3g sugars), 13.5g fat (of which 2g saturates), 6g fibre and 3.3g salt.

Aloo tikki

salt

spring onions, white and green parts finely chopped

2–3 small chillies (bird’s eye

coriander,

tsp coriander

tsp cumin seeds,

ginger powder

tbsp panko breadcrumbs or any other breadcrumbs

sunflower oil, for shallow frying

tomato ketchup or tamarind chutney, to serve (optional)

tsp sunflower oil

cumin seeds

tsp finely grated fresh root ginger

tsp red chilli powder

½ tsp ground turmeric

tomato purée

300 grams/10½oz tinned chickpeas,

coriander

Lunch has never been easier. Simply pour over boiling water and let the magic happen. Lime adds a zingy twist!

You will need a 500ml/18fl oz microwave-proof container with a fitted lid.

Travelling laksa

stir-fry vegetables

grams/1 ounces dried 'instant noodles', seasoning sachet discarded

creamed coconut

2.5cm/1in fresh root ginger, grated

garlic clove, grated

vegetable stock cube

½ lime, juice only

chilli flakes (optional)

tsp fish sauce (optional)

chicken tofu

This combination of earthy lentils, tangy goats' cheese and fragrant basil is really satisfying. Serve it with salad leaves and crusty bread.

Each serving provides 288 kcal, 20.5g protein, 24.5g carbohydrates (of which 1g sugars), 11g fat (of which 7g saturates), 6g fibre and 0.6g salt. 

Lentil and goats' cheese salad

100 grams/3½oz small green lentils,

garlic clove, crushed

tbsp extra virgin olive oil

basil,

75 grams/3 ounces goats' cheese

Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy.

Pizza on toast 

bread

pasta sauce, pizza topping, tomato salsa or passata

chorizo, salami, ham, mushrooms

cheese,

This vibrant bang bang chicken recipe is full of bold flavours from chilli, peanut and lime. Use leftover roast chicken, if you like, but the poached chicken in star anise and ginger is divine.

Bang bang chicken

500 milliliters/18fl oz fresh chicken stock

tbsp roughly chopped fresh root ginger

five-spice powder

star anise

tbsp light soy sauce

chicken breasts

cucumber,

carrot,

grams/1¾oz sugar-snap peas, halved lengthways

spring onions,

coriander leaves

peanut butter

sesame oil

soy sauce

tsp runny honey

tsp rice wine vinegar

½ tsp finely grated fresh ginger

red chilli,

sesame seeds

limes, halved

These quick and simple wraps do not require any cooking so are great for an easy lunch with family or friends. They are suitable as a low-calorie meal option for anyone eating 1200–1500 calories a day. 

Each serving provides 271 kcal, 21g protein, 14g carbohydrates (of which 13g sugars), 13.5 fat (of which 2.5g saturates), 6g fibre and 1.2g salt. 


Top 22 easy lunch ideas recipes from across the web

The most viewed easy lunch ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chickpea Salad Sandwich

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Top 22 easy lunch ideas recipes from across the web

The most viewed easy lunch ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Salad Sandwich

Three Cheese Mushroom Flatbreads

Best Tuna Salad

Pepperoni Pizza Salad with Tomato V...

Waldorf Salad

Chickpeas with harissa and yoghurt

Loaded Burger Bowl Salad In A Jar (...

Aloo tikki

Travelling laksa

Lentil and goats' cheese salad

Pizza on toast

Bang bang chicken

Chicken satay wraps

California Club Quesadilla

Mediterranean Couscous Salad

Yubuchobap (Korean Bean Curd Pocket...

Vegan Chinese Tomato "Egg" Stir Fry

Avocado pasta with peas and mint

Red lentil hummus with vegetable cr...

Tray-baked eggs

Tortilla pizza

Vegetarian burritos

The most viewed easy lunch ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine