Sandwiches are the best picnic food out there! They’re compact, so they don’t take up too much space in a cooler or bag, and you can eat them with your hands.  To pack them, wrap them in a reusable sandwich wrap or foil so that they hold together until you eat.

Skip the chicken salad, and make chickPEA salad instead!  This creamy vegan sandwich filling contrasts perfectly with crisp veggies and soft baguette.

Here’s a rare sandwich that actually improves as it sits.  Make it in the morning on the day of your picnic, or even the night before, so that the tomato and artichoke juices have time to mingle before you eat.

When I say “best,” I mean it. Made with Dijon mustard, lemon, capers, chives, and dill, this egg salad is fresher and more flavorful than any other version I’ve tried.  If you don’t eat eggs, swap in crumbled tofu to make it vegan.

When tomatoes are at their peak, there’s no better way to show them off than in a simple sandwich.

You won’t miss the meat in this vegan riff on a club sandwich!  It’s piled high with savory marinated tempeh, fresh veggies, avocado, and two flavorful spreads.

There’s a lot to love about this hearty sandwich: caramelized roasted cauliflower, juicy tomatoes, crusty bread. But the real star is the sauce.  A creamy, tangy blend of roasted red peppers, tomatoes, almonds, and red wine vinegar, it makes this sandwich irresistible.

These peach, herb, and avocado-filled rolls are fantastic on their own, but do yourself a favor and pack the coconut-basil dipping sauce too.  Its fresh, surprising flavor makes them really exceptional.

How do you eat peanut noodles without utensils? Stuff them into spring rolls!  Again, dipping sauce will only make these guys better. This easy peanut sauce is my #1 choice.

This hummus wrap is easy picnic food at its best. Slather the hummus onto a tortilla, pile in the veggie fillings, and roll it all up.  Because the veggies here are crisp, not watery, this wrap stays fresh for hours. It’ll taste great whenever you eat!

Make these chickpea shawarma wraps once, and they’ll have a permanent place on your picnic food menu.  Thanks to pickled red onions, spicy zhoug, and tangy yogurt sauce, they’re bursting with bright flavor.

I’d happily eat any wrap stuffed with quinoa and fresh veggies, but a slather of kale pesto makes this one something special.

Instead of assembling these wraps ahead of time, I recommend packing the chickpea filling, pickled onions, sauce, and lettuce leaves separately.  This way, the lettuce will stay nice and crisp, and you’ll be able to customize your wraps when you eat.

My go-to pasta salad recipe! Filled with feta, herbs, and a whole lotta lemon, it’s bright, fresh, and delicious.

This vegan pasta salad is just as good as any I’ve had with meat or dairy.  The creamy, no-mayo dressing is rich and tangy, and artichoke hearts and olives fill it with briny flavor.

I make this recipe with part zucchini noodles.  It feels like you’re filling up on pasta, but really, it’s mostly veggies!

Cherry tomatoes 2 ways? Yes, please!  You’ll find a delectable mix of umami roasted tomatoes and juicy raw ones in this bountiful summer salad.

Mango adds a surprising sweetness to this vibrant pasta salad.  To make this recipe gluten-free, replace the orzo with quinoa or brown rice, or use your favorite gluten-free pasta.

This recipe is a veritable explosion of texture and flavor! I toss in goat cheese for creaminess, Medjool dates for sweetness, and roasted chickpeas for crunch.  A cumin-spiced dressing ties the whole thing together.

If you have a bunch of radishes with good greens attached, this recipe is the best way to use them.  It features radishes two ways – roasted and raw – with a bright, nutty radish green pesto dolloped on top.

If you can, make this salad a day in advance.  The broccoli softens and absorbs the lightly creamy, tangy dressing as it sits, so it tastes even better after a night in the fridge.

With feta, avocado, mint, and lime, this refreshing salad is the perfect mix of savory and sweet.

Cucumbers have never tasted this good!  Tossed in a tangy, nutty dressing with lots of fresh herbs, they’re completely irresistible.

My mom’s picky about the recipes she adds to her regular rotation, but this one made the cut.  A handful of simple ingredients packs it with fresh flavor.

I use a mix of Greek yogurt and mayo in this creamy potato salad, so it’s lighter than the classic version, but no less delicious.

We all love tomatoes and basil, but for my money, strawberries and basil are equally good.  Put them all together, and you’ve got an unbeatable summer salad.

This recipe calls for feta cheese, but if you’re vegan, feel free to skip it.  Topped with pesto, pistachios, basil, and mint, the salad has plenty of flavor without it.

This creamy, smoky salad gets better as it sits, so it’s a perfect make-ahead picnic food!

Watermelon and tamari might be an unexpected combination, but they make this salad sweet, savory, and exciting to eat.

Filled with hearty veggies and a vibrant carrot-ginger dressing, this energizing salad could pass as a main or side dish.

This colorful slaw has it all: juicy peaches, spicy chiles, fresh herbs, and crunchy toasted nuts. A savory miso dressing takes it over the top!

Serve this board as an appetizer, or make it the main event!  Filled with white bean dip, tart cherry compound butter, marinated feta, and a rainbow of veggies, it would be a delicious picnic on its own.

Get ahead with your picnic food prep by cooking the hard boiled eggs a day or two in advance.  Then, assemble the deviled eggs a few hours before you eat. Make the recipe as written, or blend pickled jalapeños into the filling for a tangy, spicy kick!

These cute little skewers transform Caprese salad into a fun, bite-sized picnic food!  Keep them traditional with cherry tomatoes, basil, and mozzarella, or add diced peaches for a sweet twist.

If your picnic food menu centers around a cheese board or a salad, good bread on the side is a must.  This focaccia would be a great choice – it’s chewy and rich, but surprisingly easy to make.

This tangy tomatillo salsa is simple to make (just roast and blend!), and it has an amazing zesty flavor.  If you have any extras, save them to dollop onto tacos the next day!

Better tomatoes = better pico, so make this refreshing salsa while you can.  It’s best during summertime, when tomatoes are at their most flavorful.

Is it possible for a recipe to be too simple?  You only need 7 ingredients and 5 minutes to make this sweet and spicy mango salsa.

Tip: if you don’t feel like breaking down a whole pineapple, use pre-cut fruit to make this recipe in minutes!  I like to dice all the ingredients really finely so that I get a little of everything in each bite.

So often, we toss pesto with pasta or dollop it onto pizza but forget how fantastic it is on its own.  When I have an abundance of summer basil, I like to pack a jar of pesto (or vegan pesto) in my picnic basket to spread onto crackers or good crusty bread.

7 ingredients. 5 minutes. 1 amazing dip. You’ll never buy it at the store again!

I make this silky, smoky dip as much as I can when eggplant is in season.  You’ll often find me enjoying it straight off a spoon, but it’s delicious with fresh pita and veggies too.

Red lentils blend into a dip that’s every bit as rich and creamy as one made with chickpeas.  I spice it liberally with turmeric, cumin, coriander, and cardamom, so it’s bursting with curry flavor.

If you’re looking for quick and easy picnic food ideas, this zesty dip could be the thing for you.  It only calls for 5 basic ingredients, and you likely have all of them in your pantry already.

These rich, fudgy homemade brownies are even better on the second day, so they’re perfect for making ahead and packing for a picnic.

Softy, chewy, and warmly spiced, they’re everything an oatmeal cookie should be.

You don’t have to be vegan to fall for these chocolate chip cookies!  They have soft middles, crispy edges, and plenty of chocolate in every bite.

Jack and I have eaten more of these peanut butter cookies than we’d like to admit.  They have chewy middles, crumbly edges, and a sweet, nutty flavor. Oh, and they’re vegan too!

These bakery-perfect cookies would be a lovely addition to a picnic, but if you’re anything like me, you won’t want to share them!  They’re so delicious that I could easily devour them all myself.

When strawberries and rhubarb are in season, these crispy, nutty little bars are the best way to end a picnic.  Made with coconut oil, whole rolled oats, and almond flour, they’re vegan and gluten-free!

If you have zucchini in your kitchen, make this chocolate zucchini bread whether you’re heading out on a picnic or not.  It’s so moist and fudgy that you won’t be able to resist reaching for a second slice!