These healthy vegan lunch ideas are quick and easy recipes, taking under 35 minutes or less to prepare.
Some of these vegan lunch recipes can even be prepped ahead of time.
You don’t have to be a full-fledged vegan to enjoy these recipes.
Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Chickpea Salad Sandwich
This vegan chickpea salad sandwich is lemony, bright and delicious.
Celery brings a nice crunch.
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.
Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
Using frozen riced cauliflower instead of rice reduces the carb contentand makes for quicker prep.
Piled-High Vegetable Pitas
Fresh, bright flavors come alive in these easy vegetarian pitas.
These pitas would also work well with whatever leftover cooked veggies you have.
No need to warm the roasted veggies: This recipe tastes great chilled or at room temperature.
The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.
Make them early in the week for grab-and-go meals when days are busy.
Mix it up by trying it with canned chickpeas or black beans.
Serve with warmed corn tortillas and tossed salad with orange segments and avocado.
This recipe was adapted from our popularSweet Potato & Black Bean Chili to serve two instead of four.
The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch.
It’s so flavorful and satisfying, you won’t miss the feta!
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.
It’ll keep you energized until dinner.
Feel free to swap in your other favorite sandwich vegetables, sprouts or greens.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style Mason jar soup recipe.
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Try mixing it up with different seasonal vegetables.
Look for sprouted bread in the freezer section of your grocery store.
It packs in tons of filling veggies without packing on the calories.
Plus, it happens to be entirely plant-based.
The coleslaw-bean mixture can also be used as a delicious taco topping.
Guacamole Chopped Salad
All of the delicious guacamole flavors you love in a healthy veggie-packed salad.
Want to pump up the protein?
Add leftover roast chicken or sauteed shrimp.
Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
Black Bean Soup
This is a zippy Southwestern-flavored black bean soup.
We make it with canned beans so it comes together in minutes.
If you have leftovers, pack them up in individual serving containers for lunch the next day.
Cabbage provides a delicious crunch.
We like the added zip of hot green chiles, but they can sometimes be very spicy.
It’s best to take a small bite first and add them to taste.
Try chopped peanuts and scallions for a different garnish.
Serve with a mixed green salad with vinaigrette.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
Ali Redmond
