Make these easy vegetarian lunches in 25 minutes or less.
From flavorful, veggie-packed pasta salads to fresh and leafy sandwiches, you are sure to love these recipes.
Cucumber Salad Sandwich
Who said you couldn’t put a salad on a sandwich?
Photo: Brie Passano
Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon.
If you like crispy bread, toast it first for extra crunch.
3-Ingredient Cucumber Boursin Wrap
An easy lunch is only three ingredients away with this cucumber Boursin wrap.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
you might slice and enjoy this easy sandwich right away, or pack it up for lunch.
Serve it on a piece of toasted whole-grain bread or inside a tender lettuce leaf.
Double the recipe and refrigerate to have on hand throughout the week.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Cilantro adds color and flavor when blended to make a creamy dressing.
Serve this cold salad for lunch or dinner.
Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Kale, Quinoa & Apple Salad
This kale, quinoa and apple salad is perfect for fall.
Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing.
Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.
Make these wraps ahead of time for a grab-and-go lunch or dinner.
A few wedges of warm pita finish off the meal perfectly.
And using the flavorful leafy carrot tops in it is like getting herbs for free.
Instead of corn, we flavor cucumber slices with cotija cheese, lime and cilantro for a tasty filling.
Arugula adds a peppery flavor, but any tender greens will work well here.
If you might’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
For pretty snap pea slices, cut them into long, thin strips.
Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce.
Serve on top of leafy greens or use as a sandwich filling.
Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad comes together in just 10 minutes.
Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead.
Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.
Tahini can get bitter, but we balance that with a bit of honey.
We liked the combination of parsley, tarragon and dill for the herbs.
Brie Passano
Photographer: Rachel Marek, Food stylist: Holly Dreesman
Sara Haas
Jacob Fox
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
Photographer: Rachel Marek, Food stylist: Annie Probst
