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8 Cold Lunch Ideas That Are Easy to Meal Prep 

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Smashed Chickpea Salad Sandwich: 

15 minutes; vegetarian, beginner-friendly, make-ahead, <30 minutes, no cook; serves 3 to 4; protein-packed, adjustable ingredients, keeps in fridge for a few days.

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Make-Ahead Spicy Chicken and Rice Salad: 

1 hour; make ahead, gluten-free, <500 calories, dairy-free; serves 6 to 8; flavors meld overnight, use purple or green cabbage for different effects.

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Caesar Pasta Salad:

20 minutes; <30 minutes, kid-friendly, make ahead; serves 4 to 6; combines lettuce and pasta salad with a savory dressing, crunchy croutons, and Parmesan.

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Aran Goyoaga’s Niçoise Salad: 

20 minutes; <30 minutes, make ahead, crowd-pleaser, vegetarian; serves 6; pack separately to prevent sogginess, assemble when ready to eat.

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Salmon Noodle Bowls with Chili-Yuzu Relish and Pickled Radishes:

40 minutes; make ahead, high protein, dairy-free; serves 2; delicious cold or warm, customizable with fridge veggies, includes pickled radishes and avocado.

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Lemon-Roasted Potatoes, Chicken and Spinach with Tzatziki: 

35 minutes; make ahead, kid-friendly, high protein; serves 4; tastes great from the fridge, keeps for up to five days, perfect for bento boxes.

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Pearl Couscous with Chickpeas, Eggplant and Peaches: 

35 minutes; vegetarian, make ahead, dairy-free; serves 6; can substitute peaches with other stone fruits, feeds a crowd quickly.

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Citrus, Shrimp and Quinoa Salad with Feta: 

20 minutes; <30 minutes, make ahead, <10 ingredients; serves 4; cold quinoa salad with mixed citrus and shrimp, quick to prepare.

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9 Summer Dump Dinners That Basically Cook Themselves