These lunch recipes are some of our favorites and we think you’ll agree. All recipes are quick and easy to make and take less than 15 minutes. What’s more, it’s highly rated by fans, with reviews giving it at least 4 stars. Whether you’re in the mood for a sandwich, salad, or toast, there are plenty of delicious options. Try a quick and easy lunch packed with flavor, like Goat Cheese and Tomato Toast or Lemon and Dill Tuna Salad.
high protein mason jar salad
Ali Redmond
Mason jar salads are a convenient lunch that can be enjoyed on the go or at home. With just a few ingredients, you can create a balanced lunch packed with fiber, protein, and micronutrients that won’t spike your blood sugar levels. This nutritious mason jar salad has plenty of room to customize based on your favorite flavors.
goat cheese tomato toast
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek
Whip up this goat cheese and tomato toast to enjoy the fresh taste of summer any time of the year. This sweet and savory combination is perfect for breakfast, lunch, or snacking. For extra flavor, drizzle with a balsamic glaze or sprinkle with crushed red pepper to warm it up a bit. You can also drizzle with a little honey or sprinkle with fresh herbs like basil or mint.
lemon dil tuna salad
Photographer: Robbie Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsay Lower
This Lemon Dill Tuna Salad is packed with protein and adds a touch of citrus with spices used in Middle Eastern, Mediterranean and North African cuisine, highlighting the lemon flavor without overshadowing the other ingredients. Adds the flavor of sumac. Serve this as a sandwich between two slices of whole wheat bread, or with soft Bibb lettuce or crunchy celery sticks.
No-cooking white bean and spinach caprese salad
This easy White Bean and Spinach Capri Salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil, and tangy balsamic vinegar, but with tender white beans and fresh baby spinach is added to the mix. If you can’t find mozzarella pearls, cut or tear fresh mozzarella balls into bite-sized pieces instead. If you like your salads with a little kick, try replacing the spinach with arugula.
High protein tomato, mozzarella and arugula sandwich
Photographer: Jen Causey, Food Stylist: Emily Neighbors Hall, Prop Stylist: Lindsay Lauer
This vegetarian sandwich is packed with protein, blended with creamy fresh mozzarella cheese and roasted red pepper spread with plenty of walnuts. Reminiscent of romesco sauce, this spread is versatile and can be served as a dip or sauce, adding depth and complexity to dishes such as grilled meats, seafood, and vegetables, or as a topping for pasta.
5 Ingredient Grilled Cheese with Brie and Blackberry Jam
Photography: Rachel Malek, Food Stylist: Lauren McAnnelly, Prop Stylist: Gabriel Greco
This irresistible sandwich combines creamy brie cheese with a sweet and savory blackberry jam spread, making it perfect for a super easy lunch or dinner. You can easily double the recipe by using a medium-sized pot or a sandwich press if you have one on hand.
Kale, quinoa and apple salad
This kale, quinoa, and apple salad is perfect for fall. Fresh apples bring a refreshing fall flavor, and kale crumbles when tossed in the dressing. Nuts, fennel, and quinoa add extra layered texture, and blue cheese adds a savory note.
cucumber and tomato sandwich
Photographer: Stacey K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
This herby cucumber and tomato sandwich is crunchy and refreshing. Chives add a delicate onion flavor to cream cheese, but you can also use dill or basil instead.
green goddess tuna salad
Photographer: Rachel Malek, Food Stylist: Lauren McAnelli, Prop Stylist: Gabriel Greco
Using canned tuna makes this recipe convenient and pantry-friendly while also providing a nice punch of protein and omega-3 fatty acids. This easy recipe works equally well with salmon, sardines, and mackerel. Enjoy wrapped in bread or plastic wrap, on top of vegetables, or with your favorite chips, crackers, or cucumber slices.
Spinach, sun-dried tomato and cucumber sandwich
Photographer: Stacey K. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
This protein-packed hummus sandwich is topped with crunchy veggies, feta cheese, and sweet and tangy sun-dried tomatoes. Sun-dried tomatoes in oil have a soft texture and are perfect for sandwiches. You can also use dry-packed sun-dried tomatoes, but you may need to rehydrate them to soften them before use.
Intestinal miso cup soup
Photographer: Jen Causey, Food Stylist: Emily Neighbors-Hall, Prop Stylist: Julia Bayless
This miso soup is packed with gut-healthy ingredients, including miso, a fermented paste that improves digestion and reduces gas and bloating.
Cucumber and chickpea salad with feta and lemon
Photographer: Rachel Malek, Food Stylist: Annie Probst
This cucumber chickpea salad with feta and lemon is zesty and refreshing. Enjoy it as is, or mix it with vegetables for a quick lunch or dinner. We love the grassy flavor of dill, but other fresh herbs like oregano, parsley, and chives work well in their place.
chopped italian sandwich
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
This mouth-watering chopped Italian sandwich is assembled by placing all the ingredients in a single layer, chopping them together and layering them on top of the bread. This is a simple yet effective technique that you’ll use over and over again. Feel free to add Italian appetizer ingredients like canned artichokes, olives, sun-dried tomatoes, and roasted peppers for an even more flavorful twist.
Spinach salad with quinoa, chicken, and fresh berries
If you’re packing this grain bowl for work, combine the dressing ingredients in a small container. When ready to eat, shake the dressing well and add to the salad. If you don’t have time to make homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Use rotisserie chicken (or leftover chicken) and microwave-safe quinoa sachets to reduce prep time.
Chopped salad with chicken and creamy chipotle dressing
This chopped salad with chicken has a smoky, tangy flavor thanks to the creamy chipotle dressing. The cilantro adds freshness to every bite.
High protein tuna and chickpea salad sandwich
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
This tangy tuna sandwich has even more protein from chickpeas. Adding some of the chickpeas to the tuna adds texture and helps the filling hold together. The combination of garlic and Sriracha adds a fun kick, but feel free to choose your favorite alternative hot sauce, or skip it entirely for a milder flavor.
chicken, spinach and feta wrap
Photographer: Grant Webster, Food Stylist: Adeline Evans, Prop Stylist: Gabe Greco
This chicken, spinach, and feta wrap recipe is taken to the next level with the ease of rotisserie chicken and the delicious flavor of sun-dried tomatoes. Mix together a simple dressing, toss with chicken, add spinach and wrap for a delicious lunch or dinner. Using a rotisserie chicken will speed up the process, but you can also use this recipe if you have some cooked chicken on hand.
avocado tuna salad
Give canned tuna a spin with this easy avocado tuna salad recipe. Silky avocado adds creaminess, with the tartness of lemon and the salty punch of feta. Romaine heart and cucumber provide a refreshing crunch.
Pasta salad with vinaigrette lunch box
Pasta salads are perfect for grab-and-go lunches, and there are plenty of opportunities to make them yourself. Want to go vegetarian? Fill with olives instead of salami. Don’t like green peppers? Try tomatoes instead! Pack at least one container (about 1 1/2 cups) large enough to hold everything together once mixed.
English muffin pizza with tomatoes and olives
Topped with tomatoes, cheese, olives and oregano, these pizza-inspired English muffins are perfect as a snack or part of a delicious breakfast or lunch.
Mashed chickpea salad with dill and capers
This creamy yet light vegan salad is full of bright herbal goodness. We recommend serving it on its own with a sandwich or veggie burger instead of potato salad or coleslaw. You can also add a handful of arugula and enjoy it as a green salad for a light lunch. Double the recipe and store in the refrigerator to keep on hand for a week.
