Ditch the boring deli meat! Explore 20+ quick, easy, and satisfying lunch recipes like nourishing bowls, savory salads, and light soups, ready in 30 minutes.
The midday meal often falls victim to repetition, leading to the dreaded lunch rut where soggy sandwiches and tired wraps dominate the menu. If you are seeking inspiration for quick, easy, and satisfying alternatives that break the mold, you’ve come to the right place. We’ve curated a collection of over 20 simple lunch recipes designed to be prepared quickly—many in under 30 minutes—perfect for meal prepping or whipping up fresh during a short break. These recipes focus on nutrient-dense ingredients and bold flavors, ensuring your lunch is anything but boring. Say goodbye to the bread basket and hello to vibrant bowls, flavorful soups, and hearty salads that will keep you energized all afternoon.
Mediterranean Chickpea Salad
This vibrant salad is a Mediterranean delight, packed with fresh vegetables, salty feta, and protein-rich chickpeas. It is incredibly easy to assemble and holds up well for meal prepping, making it an excellent alternative to standard lunchtime fare. The lemon-herb dressing adds a bright, tangy flavor that complements the richness of the olives and cheese.
Time: 15 Minutes | Serves: 4
Ingredients
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped cucumber
1 cup halved cherry tomatoes
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
1/4 cup Kalamata olives, halved
2 tablespoons fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, feta cheese, red onion, olives, and parsley.
In a small separate bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until emulsified.
Pour the dressing over the chickpea mixture.
Gently toss all ingredients until they are evenly coated.
Serve immediately, or chill for at least 30 minutes to allow the flavors to meld.
Chicken and Black Bean Burrito Bowls
Burrito bowls are the ultimate customizable lunch. They offer a great balance of protein, fiber, and healthy fats without needing any bread or wraps. This recipe uses seasoned chicken and black beans over a bed of rice or cauliflower rice, topped with fresh salsa and avocado. They are perfect for batch cooking and assembling in individual containers for grab-and-go lunches throughout the week.
Time: 25 Minutes | Serves: 4
Ingredients
1 pound cooked chicken breast, shredded or diced
1 (15-ounce) can black beans, rinsed and drained
1 cup corn (frozen or canned, drained)
2 cups cooked brown rice or cauliflower rice
1/2 cup salsa
1 avocado, diced
1/4 cup chopped cilantro
1 tablespoon taco seasoning
1 tablespoon olive oil
Instructions
In a skillet, heat olive oil over medium heat. Add the cooked chicken and taco seasoning, stirring until the chicken is well coated and heated through.
Add the black beans and corn to the skillet and cook for 3-5 minutes until warmed.
To assemble the bowls, start with 1/2 cup of rice or cauliflower rice in the base of each container.
Layer the chicken, bean, and corn mixture over the rice.
Top each bowl with salsa, diced avocado, and fresh cilantro before serving.
Tuna Melt Stuffed Sweet Potatoes
For a comforting and filling lunch that skips the bread, try stuffing a baked sweet potato. The natural sweetness of the potato pairs beautifully with a savory tuna melt filling. This recipe is highly satisfying and provides complex carbohydrates and omega-3 fatty acids, keeping you full until dinner. You can bake the sweet potatoes ahead of time to cut down on lunch prep.
Time: 10 Minutes (if potatoes are pre-cooked) | Serves: 2
Ingredients
2 medium sweet potatoes, baked until tender
1 (5-ounce) can tuna, drained
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon diced celery
1 teaspoon Dijon mustard
Salt and pepper to taste
1/4 cup shredded cheddar cheese
Instructions
Preheat your broiler to high.
In a medium bowl, mix the drained tuna, mayonnaise, celery, Dijon mustard, salt, and pepper until combined.
Split the pre-baked sweet potatoes lengthwise and gently scoop out some of the flesh, leaving a border.
Mix the scooped sweet potato flesh into the tuna mixture.
Spoon the tuna mixture back into the sweet potato shells.
Top each potato with shredded cheddar cheese.
Place the potatoes under the broiler for 1-2 minutes, watching carefully, until the cheese is melted and bubbly.
Lemon Herb Salmon and Asparagus Foil Packs
Foil pack meals are perfect for quick lunches because they require minimal cleanup and ensure perfectly steamed, flavorful results. This combination of flaky salmon and crisp asparagus with bright lemon and herbs is light, healthy, and satisfying. These packs can be prepared the night before and cooked in the oven or air fryer in minutes, making them a fantastic alternative to traditional sandwiches.
Time: 20 Minutes | Serves: 2
Ingredients
2 (4-ounce) salmon fillets
1 bunch asparagus, trimmed
1 lemon, sliced thin
2 tablespoons olive oil
1 teaspoon dried dill
1/2 teaspoon garlic powder
Salt and pepper to taste
2 large sheets of aluminum foil
Instructions
Preheat oven to 400°F (200°C).
Place one salmon fillet in the center of each foil sheet. Divide the asparagus evenly and place it next to the salmon.
Drizzle olive oil over the fish and vegetables. Sprinkle with dill, garlic powder, salt, and pepper.
Top each salmon fillet with a few lemon slices.
Fold the sides of the foil up and crimp the edges tightly to seal the packets, leaving a little room for steam.
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. Carefully open the packets before serving.
Quick Egg Drop Soup
When you need an incredibly fast, warm, and comforting lunch, egg drop soup is the answer. This classic Chinese dish is light yet satisfying, relying on rich broth and the silky texture of streamed eggs. It takes less than 10 minutes to prepare and is infinitely better than anything you can grab from a vending machine. If you are looking for other cozy lunch ideas, check out these tips for making the most flavorful Ginger Chicken Soup.
Time: 8 Minutes | Serves: 2
Ingredients
4 cups chicken broth (low sodium)
2 large eggs, lightly beaten
1 tablespoon cornstarch
2 tablespoons cold water
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger (optional)
2 scallions, chopped, for garnish
Salt and white pepper to taste
Instructions
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside.
In a saucepan, bring the chicken broth and optional ginger to a boil over medium-high heat.
Reduce the heat to a simmer. Stir the cornstarch slurry into the broth and cook until the soup thickens slightly (about 1 minute).
While stirring the broth continuously in a circular motion, slowly pour the beaten eggs into the swirling liquid in a thin stream.
The eggs will cook instantly, forming delicate ribbons. Remove from heat immediately.
Stir in the sesame oil, season with salt and white pepper, and garnish with chopped scallions before serving.
Asian Noodle Salad with Peanut Dressing
A cold noodle salad is a refreshing and satisfying lunch that is easily prepped and travels well. Using spaghetti, linguine, or even soba noodles, this salad is tossed in a rich, creamy peanut dressing alongside crisp vegetables. It offers a wonderful blend of textures and flavors—sweet, salty, tangy, and spicy—making it far more exciting than any standard sandwich filling.
Time: 20 Minutes | Serves: 4
Ingredients
8 ounces spaghetti or linguine noodles
1 red bell pepper, thinly sliced
1 cup shredded carrots
1/2 cup chopped cilantro
1/4 cup chopped peanuts, for garnish
For the Dressing:
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 tablespoons hot water (to thin)
Instructions
Cook the noodles according to package directions. Drain and rinse immediately with cold water to stop the cooking process and prevent sticking. Set aside.
Prepare the dressing: In a small bowl, whisk together all dressing ingredients (peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and hot water) until smooth and creamy.
In a large bowl, combine the cooled noodles, bell pepper, carrots, and cilantro.
Pour the peanut dressing over the noodles and vegetables.
Toss until everything is thoroughly coated. Garnish with chopped peanuts before serving.
Caprese Pasta Salad
Caprese flavors—fresh mozzarella, sweet tomatoes, and aromatic basil—are irresistible. Transforming these elements into a quick pasta salad makes for a delightful, light lunch. Using small pasta shapes like rotini or penne ensures every bite is balanced. This salad is best made right before eating, but leftovers are still delicious cold the next day.
Time: 20 Minutes | Serves: 4
Ingredients
8 ounces small pasta (rotini, penne, or farfalle)
1 pint cherry tomatoes, halved
8 ounces small mozzarella balls (pearls), drained
1/4 cup fresh basil leaves, roughly chopped
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Cook pasta according to package directions until al dente. Drain and rinse with cold water.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper to create the dressing.
In a large bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, and chopped basil.
Pour the dressing over the pasta mixture.
Toss gently until all ingredients are lightly coated. Serve immediately or chill briefly.
Hearty Lentil Soup
Lentil soup is a powerhouse of fiber and protein, making it incredibly filling and nutritious for lunch. While some soups require hours, this version uses canned broth and quick-cooking red lentils for a speedy preparation. It’s warm, savory, and the perfect comforting alternative to cold lunches. If you enjoy wholesome soup options, you might also find inspiration from the 5 Delicious Ways to Transform Your Butternut Squash Soup.
Time: 30 Minutes | Serves: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
4 cups vegetable or chicken broth
1 cup red lentils, rinsed
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced tomatoes, broth, rinsed lentils, thyme, and bay leaf.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
Remove the bay leaf. Season with salt and pepper. If the soup is too thick, add a little water or broth to reach desired consistency.
Sheet Pan Sausage and Peppers
Sheet pan meals are the busy cook’s best friend. This recipe combines savory Italian sausage with sweet bell peppers and onions, all roasted together for maximum flavor and minimal cleanup. Serving this mixture over a small bed of greens or simply eating it as is provides a protein-packed, low-carb lunch that is incredibly satisfying and easy to reheat.
Time: 30 Minutes | Serves: 4
Ingredients
1 pound Italian sausage (sweet or hot), sliced into 1-inch pieces
2 large bell peppers (any color), sliced into strips
1 large yellow onion, sliced
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the sausage pieces, bell pepper strips, and onion slices with olive oil, Italian seasoning, garlic powder, salt, and pepper.
Spread the mixture out onto the prepared baking sheet in a single layer.
Roast for 20-25 minutes, stirring halfway through, until the sausage is cooked through and the vegetables are tender and slightly caramelized.
Serve hot or portion into containers for meal prep.
Mini Crustless Quiches (Muffin Tin)
These individual, crustless quiches are perfect for portion control and are incredibly versatile. They are essentially baked eggs packed with your favorite fillings—cheese, spinach, mushrooms, or ham. Because they are baked in a muffin tin, they are easy to transport and reheat beautifully, offering a protein-rich lunch that is far more elegant than a sandwich.
Time: 25 Minutes | Serves: 6 (12 mini quiches)
Ingredients
6 large eggs
1/4 cup milk or cream
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheese (cheddar or Swiss)
1/2 cup chopped vegetables or cooked meat (e.g., spinach, mushrooms, ham)
Cooking spray
Instructions
Preheat oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Divide the cheese and chopped fillings evenly among the 12 muffin cups.
Pour the egg mixture over the fillings, filling each cup about three-quarters full.
Bake for 15-18 minutes, or until the centers are set and the tops are lightly golden brown.
Let cool in the tin for a few minutes before removing. Store leftovers in the refrigerator.
Cold Sesame Noodles
Similar to the Asian Noodle Salad, this recipe strips down the components to focus purely on the addictive, savory sesame sauce. It is a fantastic option for warmer weather or when you simply need a quick, no-cook lunch (assuming the noodles are pre-cooked). The sauce is rich and nutty, clinging perfectly to the pasta.
Time: 15 Minutes | Serves: 4
Ingredients
8 ounces spaghetti or linguine, cooked and chilled
1/4 cup soy sauce
3 tablespoons tahini or peanut butter
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar or honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
2 tablespoons cold water (to thin)
Sesame seeds and chopped scallions for garnish
Instructions
In a medium bowl, whisk together the soy sauce, tahini, rice vinegar, sesame oil, brown sugar, ginger, and garlic.
Slowly add the cold water, one tablespoon at a time, whisking until the sauce reaches a smooth, pourable consistency.
Add the chilled noodles to the bowl with the sauce.
Toss until the noodles are completely coated.
Garnish generously with sesame seeds and chopped scallions before serving.
Turkey Meatball Soup
A light, flavorful broth loaded with tiny, tender turkey meatballs and greens is a comforting and nutritious lunch choice. Using ground turkey keeps the meatballs lean, and simmering them directly in the broth infuses the soup with flavor. This recipe is easily adaptable with different vegetables. If you appreciate hearty, warm lunches, you should also check out the guide on making the ultimate One-Pot Turkey Chili.
Time: 30 Minutes | Serves: 4
Ingredients
1 pound ground turkey
1/4 cup breadcrumbs
1 egg, lightly beaten
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups chicken broth
1 cup diced carrots
1 cup chopped fresh spinach
1/4 cup chopped fresh parsley
Instructions
In a bowl, gently combine the ground turkey, breadcrumbs, egg, Italian seasoning, and salt. Do not overmix.
Roll the mixture into small, bite-sized meatballs (about 1 inch in diameter).
In a large pot, bring the chicken broth and diced carrots to a boil.
Drop the meatballs gently into the simmering broth. Reduce heat and simmer for 15 minutes, or until the meatballs are cooked through.
Stir in the fresh spinach and cook until wilted (about 2 minutes).
Garnish with fresh parsley and serve hot.
Curried Egg Salad Lettuce Cups
Egg salad is a classic, but replacing the bread with crisp lettuce cups makes it a light, refreshing, and low-carb alternative. Adding curry powder gives the traditional recipe an exciting, savory depth. Use large butter or romaine lettuce leaves for sturdy, easy-to-hold cups. This is a great way to use up hard-boiled eggs from the weekend.
Time: 15 Minutes | Serves: 4
Ingredients
6 hard-boiled eggs, peeled and chopped
1/4 cup mayonnaise or Greek yogurt
1 tablespoon minced red onion
1 teaspoon curry powder
1/2 teaspoon Dijon mustard
Salt and pepper to taste
1 head butter or romaine lettuce, separated into leaves
Instructions
In a medium bowl, mash the chopped hard-boiled eggs slightly, leaving some texture.
In a separate small bowl, whisk together the mayonnaise, red onion, curry powder, Dijon mustard, salt, and pepper.
Pour the dressing over the chopped eggs and mix gently until combined.
Spoon the curried egg salad mixture into the prepared lettuce cups.
Serve immediately for a crisp texture.
Quinoa Salad with Roasted Vegetables
Quinoa is a perfect base for a hearty, grain-based lunch salad, offering complete protein and fiber. Combining it with seasonal roasted vegetables (like broccoli, sweet potato, and zucchini) creates a flavorful, nutritious bowl that is substantial enough to power you through the afternoon. This is highly recommended for batch meal prepping as it tastes great cold.
Time: 35 Minutes | Serves: 4
Ingredients
1 cup quinoa, cooked according to package directions
2 cups chopped mixed vegetables (broccoli, zucchini, bell pepper)
1 cup chopped sweet potato
2 tablespoons olive oil
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons lemon juice
Instructions
Preheat oven to 400°F (200°C).
Toss the chopped vegetables and sweet potato with olive oil, rosemary, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, stirring once, until the vegetables are tender and slightly browned.
In a large bowl, combine the cooled cooked quinoa and the roasted vegetables.
Drizzle with lemon juice and toss gently to combine. Adjust seasoning as needed.
Taco Salad Jars
Layering a taco salad in a jar is the perfect method for meal prepping, keeping the ingredients fresh and preventing the lettuce from getting soggy. The key is to layer the dressing at the bottom, followed by sturdy ingredients, and finishing with the greens on top. When you are ready to eat, simply shake the jar or pour it into a bowl.
Time: 20 Minutes | Serves: 4
Ingredients
1 pound seasoned cooked ground turkey or beef
1 cup salsa
1 cup corn and black bean mixture
1/2 cup shredded cheese
4 cups shredded romaine lettuce
1/2 cup ranch or Catalina dressing
4 wide-mouth quart-sized mason jars
Instructions
In each of the four mason jars, pour 2 tablespoons of dressing into the very bottom.
Next, layer in the sturdiest ingredients: the corn and black bean mixture.
Add a layer of seasoned cooked ground meat.
Follow with the salsa and shredded cheese.
Fill the remainder of the jar with shredded romaine lettuce, packing it lightly.
Seal the jars tightly and refrigerate. When serving, shake the jar well or dump contents into a bowl.
Shrimp Scampi Zucchini Noodles (Zoodles)
If you love Italian flavors but want to skip the heavy pasta, zucchini noodles (zoodles) are a perfect, light substitute. Shrimp scampi is quick to cook, making this meal ready in minutes. The combination of succulent shrimp, garlic, lemon, and white wine sauce over fresh zoodles is elegant and satisfying.
Time: 15 Minutes | Serves: 2
Ingredients
1 pound raw shrimp, peeled and deveined
2 large zucchini, spiralized into noodles (zoodles)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 cup dry white wine or chicken broth
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Instructions
In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Pour in the white wine or broth and lemon juice. Bring to a simmer and cook for 1 minute.
Add the zucchini noodles and parsley to the skillet. Toss quickly for 1-2 minutes until the zoodles are slightly softened but still crisp.
Season with salt and pepper and serve immediately.
Black Bean Burgers (No Bun)
Black bean burgers are a flavorful, fiber-packed vegetarian lunch option. Instead of serving them on a bun, place them atop a large mixed green salad or serve them alongside a scoop of fresh avocado and salsa. They can be pan-fried or baked quickly and stored for several days.
Time: 25 Minutes | Serves: 4
Ingredients
1 (15-ounce) can black beans, rinsed, drained, and mashed
1/2 cup breadcrumbs or oats
1/4 cup finely chopped onion
1 egg
1 tablespoon taco seasoning
1 tablespoon olive oil (for cooking)
Salt and pepper to taste
Instructions
In a large bowl, combine the mashed black beans, breadcrumbs, chopped onion, egg, taco seasoning, salt, and pepper.
Mix well until the mixture holds together, but avoid overmixing.
Form the mixture into four equally sized patties.
Heat the olive oil in a skillet over medium heat. Cook the patties for 5-7 minutes per side, until browned and heated through.
Alternatively, bake at 375°F (190°C) for 15-20 minutes. Serve hot over salad or greens.
Easy Beef Stew (Quick Version)
While traditional beef stew is a slow-cooked affair, a quick version using pre-cooked beef or small cubes of steak can be ready in under 30 minutes, especially if you have broth ready. This warm, savory dish provides a robust and hearty lunch, perfect for cold days. If you prefer the ultimate comfort food experience, you can explore the full-scale recipes in the guide on the 7 Best Slow Cooker Beef Stew Recipes.
Time: 30 Minutes | Serves: 4
Ingredients
1 tablespoon olive oil
1 cup cubed cooked beef (or quick-searing steak cubes)
1 medium onion, diced
2 carrots, sliced
2 potatoes, peeled and cubed small
4 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Salt and pepper to taste
Instructions
In a pot, heat olive oil over medium heat. Add the onion, carrots, and potatoes, sautéing for 5 minutes.
Stir in the tomato paste and thyme, cooking for 1 minute.
Pour in the beef broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Add the cooked beef cubes and stir in the cornstarch slurry. Simmer for 2-3 minutes until the stew thickens slightly.
Season with salt and pepper and serve hot.
Chicken Stir-Fry (Low Carb)
A simple chicken and vegetable stir-fry is a dynamic and fast lunch option. By skipping the rice or noodles and loading up on vibrant vegetables like broccoli, snap peas, and bell peppers, you get a filling, low-carb meal ready in minutes. The key is a quick, flavorful sauce.
Time: 20 Minutes | Serves: 2
Ingredients
1/2 pound chicken breast, sliced thin
1 tablespoon sesame oil
2 cups chopped mixed vegetables (broccoli, carrots, snow peas)
2 cloves garlic, minced
For the Sauce:
1/4 cup soy sauce (or coconut aminos)
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
Instructions
In a small bowl, whisk together the sauce ingredients (soy sauce, honey, and ginger). Set aside.
Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through (about 5 minutes). Remove chicken and set aside.
Add the mixed vegetables and minced garlic to the wok. Stir-fry for 5-7 minutes until the vegetables are crisp-tender.
Return the chicken to the wok. Pour the sauce over the mixture and toss quickly to coat everything. Cook for 1 minute until the sauce thickens slightly. Serve immediately.
Homemade Hummus Bowl with Crudités
A hummus bowl is a simple, plant-based lunch that requires almost no cooking (just quick assembly). Instead of bread, serve the hummus with a variety of colorful crudités (carrots, cucumbers, bell peppers) and some sturdy pita chips or crackers for dipping. This provides fiber, protein, and healthy fats.
Time: 10 Minutes | Serves: 2
Ingredients
1 cup store-bought or homemade hummus
1 carrot, cut into sticks
1 cucumber, sliced
1 red bell pepper, cut into strips
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil, for drizzling
Pinch of paprika or za’atar
Instructions
Spoon the hummus into a shallow bowl.
Use the back of a spoon to create a slight well in the center of the hummus.
Drizzle generously with olive oil and sprinkle with paprika or za’atar.
Arrange the carrot sticks, cucumber slices, and bell pepper strips attractively around the bowl.
If using, sprinkle the crumbled feta over the hummus or vegetables. Serve immediately.
Conclusion
Breaking free from the sandwich routine opens up a world of culinary possibilities for lunch. Whether you prefer a warm, comforting soup like the Hearty Lentil Soup, a quick grab-and-go option like the Mini Crustless Quiches, or a fresh, vibrant salad like the Mediterranean Chickpea Salad, these 20+ recipes prove that simple and satisfying don’t have to mean boring. Prioritize meal prepping these non-sandwich alternatives to ensure you have nutritious, exciting options ready when the midday hunger strikes.
