5 Easy Lunch Recipes to Keep You Energized All Day

Stay fueled and focused throughout the day with these 5 easy lunch recipes! Packed with wholesome ingredients and bursting with flavor, these meals are designed to boost your energy levels without weighing you down. Whether you’re working from home, at the office, or on the go, these simple, nutritious recipes will keep you satisfied and energized for whatever comes your way.

The Best Egg Salad Recipe for Sandwiches

This flavorful egg salad recipe is a versatile option for sandwiches, wraps, and more. Perfect for meal prep, the filling can be made in advance for easy, on-the-go meals. Creamy, crunchy, and satisfying, this egg salad has it all. Celery hearts, the tender inner ribs of celery, provide a mildly salty, briny flavor that complements the dish. You can prepare hard-boiled eggs at home or use store-bought, ready-to-eat ones. Enjoy the egg salad on a bed of greens, as a sandwich filling with whole-wheat bread, or alongside carrot and celery sticks for a quick, balanced meal.

Ingredients:

• 6 large eggs, hard-boiled and peeled
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 teaspoon dill or parsley (optional)
• Salt and pepper to taste
• 1 celery stalk, finely chopped (optional)
• 2 green onions, chopped (optional)
• 4 slices of your favorite bread
• Lettuce or other greens (optional)

Instructions:

1. Prepare the Eggs: Roughly chop the hard-boiled eggs and place them in a large bowl.
2. Mix the Dressing: In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and herbs (if using). Stir well to combine. Season with salt and pepper.
3. Combine: Add the dressing to the eggs and mix gently to coat. For extra crunch, fold in celery and green onions if desired.
4. Assemble: Toast your bread if you like, then spoon the egg salad onto the bread slices. Add lettuce or greens for a fresh crunch.
5. Serve: Enjoy immediately or refrigerate for later.

Chickpea Tuna Salad

This chickpea tuna salad with capers, feta, and cucumber is an ideal lunch to pack for work or school. Prepare the salad the night before, but remember to keep the spinach separate and add the dressing just before serving for the best flavor.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (5 oz) tuna in water, drained
• ¼ cup capers, drained
• ½ cup feta cheese, crumbled
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• ¼ cup red onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups fresh spinach or mixed greens (optional)

Instructions:

1. Prepare the Ingredients: In a large bowl, combine the chickpeas, tuna, capers, feta cheese, cucumber, bell pepper, and red onion.
2. Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
3. Combine: Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
4. Serve: If you’re packing the salad for lunch, keep the spinach or mixed greens separate and add them just before serving. This will keep the greens fresh and crisp.
5. Chill: You can prepare this salad a day ahead. Just make sure to add the greens and dress the salad right before serving to maintain freshness.

Chickpea Salad Sandwich

This vegan chickpea salad sandwich is tangy, vibrant, and unexpectedly delightful. It features all the classic flavors of a tuna salad sandwich—dill, lemon, and a hint of garlic—but swaps in chickpeas for a plant-based protein and a boost of fiber. The addition of celery adds a satisfying crunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• ¼ cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1 clove garlic, minced
• 1 celery stalk, finely chopped
• ¼ cup red onion, finely chopped
• Salt and pepper to taste
• 4 slices of your favorite bread (whole grain, sourdough, etc.)
• Lettuce or other greens (optional)

Instructions:

1. Mash the Chickpeas: In a medium bowl, use a fork or potato masher to mash the chickpeas until they’re mostly broken down but still have some texture.
2. Mix the Dressing: In a small bowl, combine vegan mayonnaise, Dijon mustard, lemon juice, dill, and minced garlic. Stir until well blended.
3. Combine Ingredients: Add the chopped celery, red onion, and the dressing to the mashed chickpeas. Mix everything together until well combined. Season with salt and pepper to taste.
4. Assemble the Sandwich: Spread the chickpea salad mixture onto two slices of bread. If desired, add lettuce or other greens before topping with the remaining slices of bread.
5. Serve: Enjoy immediately, or wrap the sandwich for a portable lunch option.

Hot Egg Salad Bagel

This open-face egg salad bagel sandwich can be prepared in under 30 minutes! Introducing the Hot Egg Salad Bagel: a warm, comforting twist on a classic favorite. This sandwich features creamy egg salad served on a toasted bagel, offering a satisfying blend of textures and flavors. Perfect for a quick and hearty meal, it’s ready in no time and sure to become a go-to for busy days or cozy brunches.

Ingredients:

• 4 large eggs
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives or parsley, chopped (optional)
• Salt and pepper to taste
• 2 bagels (your choice of type)
• 1 tablespoon butter or olive oil
• Lettuce or other greens (optional)

Instructions:

1. Prepare the Egg Salad:
   • Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Transfer the eggs to an ice bath and let cool.
   • Peel and Chop: Once cool, peel the eggs and chop them into small pieces.
   • Mix the Salad: In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chives or parsley if using. Stir until well mixed. Season with salt and pepper to taste.
2. Toast the Bagels:
   • Butter the Bagels: Spread butter or brush olive oil on the cut sides of the bagels.
   • Toast: Heat a skillet over medium heat and toast the bagels, cut side down, until golden brown and crispy.
3. Assemble the Sandwich:
   • Add the Egg Salad: Spoon the egg salad onto the toasted bagel halves. If desired, add a layer of lettuce or greens on top of the egg salad.
   • Serve: Enjoy your hot egg salad bagel immediately, while the bagel is still warm and crispy.

Peanut-Chicken Cabbage Wraps

Cabbage serves as a flavorful, low-calorie alternative to buns or bread in this healthy chicken lettuce wrap recipe. However, don’t restrict yourself to cabbage—any fresh, sturdy green that can hold ½ cup of filling will work for this Thai-inspired dish.

Ingredients:

• 1 lb (450g) chicken breast or thighs, cooked and shredded
• 1 cup shredded carrots
• 1 cup red bell pepper, thinly sliced
• 1 cup cucumber, julienned
• ¼ cup fresh cilantro, chopped
• ¼ cup green onions, chopped
• 12 large cabbage leaves (from a head of cabbage, preferably Napa or Savoy)

For the Peanut Sauce:

• ¼ cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger (optional)
• Water, as needed, to thin the sauce

Instructions:

1. Prepare the Peanut Sauce:
   • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger (if using). Add water a tablespoon at a time until you reach your desired consistency. The sauce should be smooth and slightly thick.
2. Prepare the Filling:
   • In a large bowl, combine the shredded chicken, shredded carrots, sliced bell pepper, julienned cucumber, cilantro, and green onions. Toss gently to mix.
3. Assemble the Wraps:
   • Carefully separate the cabbage leaves and blanch them in boiling water for 1-2 minutes until they are pliable. Drain and pat dry with paper towels.
   • Place a few tablespoons of the chicken mixture in the center of each cabbage leaf. Drizzle with peanut sauce.
4. Wrap and Serve:
   • Fold the sides of the cabbage leaf over the filling, then roll it up to form a wrap.
   • Serve immediately with extra peanut sauce for dipping, or refrigerate for later.