Say hello to the ULTIMATE desk lunch! This crispy baked falafel keeps well for up to 4 days in the fridge, so it’s perfect for prepping ahead of time.  Stuff it into pita with pickled onions, hummus, fresh veggies, and herbs, and it’ll be the envy of the office at lunchtime.

This extra-fresh egg salad is briny, bright, and loaded with herbs.  For a delicious vegan variation, use diced tofu in place of the egg!

I love to make these spring rolls when I’m craving something fresh and light, but totally fun!  I stuff them with gooey peanut noodles, avocado, and sautéed mushrooms. Pack extra peanut sauce on the side for dipping!

These chickpea salad sandwiches are my vegan riff on a pan bagnat!  A briny chickpea salad steps in for the tuna. Then, I finish them off with green beans, radishes, cucumbers, olives, and fresh basil.

There’s more to this chickpea salad than meets the eye!  Medjool dates and a cumin-spiced dressing give it a surprising sweet, aromatic flavor.

One of my go-to healthy lunch ideas! This recipe calls for radishes and steamed snap peas, but the tangy sesame-ginger dressing will make any seasonal veggies pop.

Smoky roasted nuts take the place of bacon in this lighter version of classic broccoli salad.  The flavors improve as it sits, so it’s a great recipe for making ahead and taking on the go.

Studded with feta cheese, chickpeas, herbs, and veggies, this easy pasta salad is fresh and fun to eat!  Its zippy lemon dressing is tangy and delicious – I love it on green salads and roasted veggies, too!

Make this versatile vegetable soup with whatever veggies you have in the fridge.  Try using butternut squash instead of sweet potato or adding spinach, bell peppers, or broccoli. No matter what, it’ll come out great.

You’d never guess that this rich potato soup is totally dairy-free.  In fact, it’s a creamy, nourishing blend of white beans and potatoes that’s hearty enough to be a meal on its own!

If you’re looking for healthy lunch ideas that will improve throughout the week, this lentil soup is for you.  To make leftovers extra delicious, brighten them up with a big squeeze of lime juice.

One of my favorite recipes from our first cookbook, this creamy vegan soup is a blend of roasted red peppers, carrots, fennel, onion, and white beans.  It gets a punch of tangy flavor from balsamic vinegar, and it tastes even better on the second or third day!

Cook a big batch of grains on the weekend, and add them to salads and bowls all week long! If I’m craving a lighter lunch, I’ll meal prep a veggie “grain,” like zucchini noodles or cauliflower rice, instead.

Choose one roasted, raw, or steamed veggie, or use a mix!

This category is key for making hearty lunches that will keep you full till dinnertime.  Meal prep one of the proteins below, or pack hard-boiled eggs or your favorite type of beans.

A good sauce can transform a humble mix of veggies and grains into an A+ desk lunch!  I like to store sauce in a separate container and drizzle it over the other components when it’s time to eat.