Cold Lunch Recipes Vegan That Are Easy and Delicious

Looking for delicious and easy-to-make cold lunch recipes vegan that will keep you energized and satisfied throughout the day? Whether you’re packing a lunchbox for work, school, or just want a refreshing meal on a warm day, these vegan cold lunch ideas are perfect for anyone craving fresh, nutritious, and flavorful dishes without the need for reheating.

From vibrant salads and wraps to creamy dips and hearty grain bowls, these recipes celebrate plant-based ingredients in creative ways that are both simple and satisfying.

Vegan cold lunches are not just healthy but also versatile. They can be prepared ahead of time, saving you precious minutes in your busy schedule, and are perfect for on-the-go meals.

Plus, they highlight the natural goodness of fruits, vegetables, whole grains, and legumes, helping you stay nourished and happy. Ready to dive into three fantastic vegan cold lunch recipes?

Let’s get started!

Why You’ll Love These Recipes

These vegan cold lunch recipes are a triple threat: healthy, tasty, and convenient. They require minimal cooking, which means less time in the kitchen and more time enjoying your meal.

Each recipe is packed with vibrant veggies, plant proteins, and bold flavors that keep your taste buds excited.

Whether you’re vegan, vegetarian, or simply want to incorporate more plant-based meals into your diet, these recipes offer something for everyone. They’re perfect for meal prep, easily customizable, and ideal for those warm days when heating food is less appealing.

Plus, they travel well, so you can enjoy fresh, wholesome food wherever you are.

Ingredients

Mediterranean Chickpea Salad

• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Avocado & Quinoa Wrap

• 1 cup cooked quinoa, cooled
• 1 ripe avocado, sliced
• 1/2 cup shredded carrots
• 1/2 cup baby spinach leaves
• 1/4 cup hummus
• 2 large whole wheat tortillas
• 1 tbsp lemon juice
• Salt and pepper to taste

Classic Vegan Pasta Salad

• 2 cups cooked fusilli pasta, cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup diced bell peppers (red and yellow)
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh basil
• 1/4 cup Italian dressing (vegan)
• 1/2 cup diced cucumber
• Salt and pepper to taste

Equipment

• Mixing bowls (various sizes)
• Cutting board and sharp knife
• Measuring cups and spoons
• Salad spinner (optional but helpful)
• Large spoon or spatula for mixing
• Serving bowls or containers with lids
• Whisk or fork for dressing

Instructions

Mediterranean Chickpea Salad

1. Prepare the base: In a large bowl, combine the drained chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper until emulsified.
3. Toss and chill: Pour the dressing over the salad mixture and toss gently to combine. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Avocado & Quinoa Wrap

1. Mix quinoa filling: In a bowl, combine the cooked quinoa, shredded carrots, lemon juice, salt, and pepper.
2. Prepare tortillas: Lay out the tortillas and spread a generous layer of hummus on each.
3. Assemble wraps: Place a handful of baby spinach on each tortilla, then add the quinoa mixture and avocado slices on top.
4. Wrap it up: Fold the sides in and roll tightly from the bottom up. Slice in half diagonally and serve immediately or wrap tightly in foil/plastic wrap for later.

Classic Vegan Pasta Salad

1. Combine veggies and pasta: In a large bowl, mix cooked pasta, cherry tomatoes, bell peppers, black olives, cucumber, and fresh basil.
2. Add dressing: Pour the Italian dressing over the salad and toss well to coat all ingredients evenly.
3. Chill and serve: Cover and refrigerate for at least 1 hour before serving to enhance the flavors. Adjust salt and pepper if needed.

Tips & Variations

Tip: For extra protein, add some roasted chickpeas or toasted pumpkin seeds to any of these salads.

Variation: Swap regular quinoa for tri-color quinoa to add more color and texture to your wrap.

Tip: Use gluten-free pasta if you prefer a gluten-free option for the pasta salad.

Variation: Add sun-dried tomatoes or artichoke hearts to the Mediterranean salad for a tangy twist.

Nutrition Facts

Serving Suggestions

These cold vegan lunches pair wonderfully with a crisp green side salad or fresh fruit for dessert. You can also enjoy them with a refreshing iced herbal tea or sparkling water infused with lemon or cucumber slices.

For a heartier meal, serve the Mediterranean Chickpea Salad alongside warm pita bread or your favorite Thelma Sanders Squash Recipe. The Avocado & Quinoa Wrap goes perfectly with crunchy baked sweet potato fries or a light vegetable soup like the one found in Bariatric Meatloaf Recipe (just skip the meatloaf for a vegan-friendly side!).

Lastly, the Classic Vegan Pasta Salad can be served with a tangy vegan dip or even alongside spicy pickled treats inspired by the Pickled Cherry Pepper Recipe.

Conclusion

Cold lunch recipes vegan style are a fantastic way to stay nourished and satisfied without spending too much time cooking. These recipes are vibrant, packed with nutrients, and bursting with flavors that make lunchtime exciting.

Whether you’re new to vegan meals or a long-time plant-based eater, these dishes offer versatility and ease for your busy lifestyle.

With simple ingredients and straightforward preparation, you can enjoy wholesome lunches that are not only good for your health but also kind to the environment. So next time you’re packing your lunch, give these recipes a try and discover how delicious and refreshing vegan cold lunches can be!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Chickpea Salad Sandwich”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A refreshing and protein-packed vegan chickpea salad perfect for a quick cold lunch. Easy to prepare and full of flavor with fresh veggies and creamy dressing.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “2 servings”, “recipeIngredient”: [“1 can (15 oz) chickpeas, drained and rinsed”, “2 tablespoons vegan mayonnaise”, “1 tablespoon Dijon mustard”, “1 celery stalk, finely chopped”, “1/4 red onion, finely chopped”, “1 tablespoon fresh lemon juice”, “1/2 teaspoon garlic powder”, “1/4 teaspoon black pepper”, “1/4 teaspoon salt”, “4 slices whole grain bread”, “4 lettuce leaves”, “1 small tomato, sliced”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mash chickpeas in a bowl until chunky.”}, {“@type”: “HowToStep”, “text”: “Add vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper; mix well.”}, {“@type”: “HowToStep”, “text”: “Stir in celery and red onion.”}, {“@type”: “HowToStep”, “text”: “Toast bread slices if desired.”}, {“@type”: “HowToStep”, “text”: “Assemble sandwiches with chickpea salad, lettuce, and tomato slices.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or refrigerate until ready to eat.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “15 g”, “fatContent”: “8 g”, “carbohydrateContent”: “50 g”}}