My Go-To Lunches | Vegan + Amazingly Simple

It’s been too long since I’ve blogged about food, so today I’m sharing three of my go-to meals for lunch. Each meal features ten or less plant-based ingredients, making them super simple and quick to throw together on those extra-hangry days.


Chickpea Salad Sandwich

If you like egg salad sandwiches, you’ll love this vegan-ized version.¬†I always eat this sandwich with sliced cucumber and alfalfa sprouts for a good creamy-to-crunchy ratio.


1/2 cup canned chickpeas

Dollop of vegan mayo (this one is my favourite)

2 slices bread of your choice (I always buy this one, but most bread is vegan — just be mindful of the ingredients)

Salt & pepper to taste


Sliced cucumber

Alfalfa sprouts


Mash chickpeas and mayo together in a bowl. Add salt & pepper to taste. Spread mixture onto bread slice, top with veggies of your choice, and enjoy!


Whole Bowl

This big salad was originally inspired by the Whole Bowl #2 at Chopped Leaf, but since my wallet wouldn’t really appreciate that expense every day, I decided to recreate a similar one at home. This one is great for throwing together in a big bowl for work lunches. Plus, it features the easiest vegan salad dressing¬†ever!


1/2 cup cooked brown rice or quinoa

Handful of spinach

1/2 cup chickpeas

1/4 cup shredded carrots

Cucumber, chopped

Dried cranberries

Alfalfa sprouts


2 tablespoons hummus


Optional Toppings:

Sunflower seeds

Cashews, chopped


Use the cooked rice or quinoa as a base. Pile all other ingredients on top. To make the dressing, stir together hummus and a small amount of water until the mixture becomes pourable. Adjust the amount of water depending on how thin you prefer your dressing. Garnish with nuts or seeds.


Mexican-Inspired Rice & Beans


1/2 cup cooked brown rice

1/2 cup black beans

1/4 cup corn

1/4 cup shredded carrot

Cucumber or zucchini, chopped

Hot sauce (to taste)

Handful of spinach

Optional Topping:

Avocado, sliced



Add cooked rice and black beans to a pan with a teaspoon of oil. Add the corn and shredded carrot. Stir until evenly mixed and simmer on low heat. Mix in cucumber or zucchini and hot sauce to taste, and mix until combined. Add spinach to a bowl and spoon rice & bean mixture on top. Top with sliced avocado or salsa for extra flavour, if desired.

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