Our 20+ Best 15-Minute Lunch Recipes

These lunch recipes are some of our favorites and we think you’ll agree! Each recipe is quick and easy to make, taking no longer than 15 minutes. Plus they’re highly rated by our fans, with at least four stars in reviews. There are plenty of delicious options, whether you’re in the mood for a sandwich, salad, or toast. Try dishes like our Goat Cheese-Tomato Toast or our Lemon-Dill Tuna Salad for a quick and simple lunch that’s full of flavor.

High-Protein Mason Jar Salad

Ali Redmond


Mason jar salads make for a convenient lunch that can easily be taken on the go or enjoyed at home. With just a few ingredients, you have a well-rounded lunch packed with fiber, protein and micronutrients that won’t spike your blood sugars. This nutritious Mason jar salad allows plenty of room for customization based on your taste preferences.

Goat Cheese-Tomato Toast

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Joseph Wanek


Whip up this goat cheese–tomato toast to enjoy the fresh flavors of summer any time of the year. This sweet-and-savory combo makes a perfect breakfast, lunch or snack. For an extra burst of flavor, drizzle with balsamic glaze or sprinkle with crushed red pepper for a little heat. You could also drizzle with a bit of honey and sprinkle with some fresh herbs like basil or mint.

Lemon-Dill Tuna Salad

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower


This lemon-dill tuna salad packs plenty of protein and gets a boost of flavor from sumac—a spice used in Middle Eastern, Mediterranean and North African cooking that adds a citrusy touch, enhancing the lemon flavor without overshadowing the other ingredients. Serve this between two pieces of whole-wheat bread as a sandwich or by itself with tender Bibb lettuce or crunchy celery sticks.

No-Cook White Bean & Spinach Caprese Salad

This easy white bean and spinach caprese salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar, but adds tender white beans and fresh baby spinach to the mix. If you can’t find mozzarella pearls, cut or tear a fresh ball of mozzarella into bite-size pieces instead. If you like your salad with a little kick, try swapping out the spinach for arugula.

High-Protein Tomato, Mozzarella & Arugula Sandwich

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower


This vegetarian sandwich is packed with protein, thanks to creamy fresh mozzarella cheese and plenty of walnuts blended into the roasted red pepper spread. The spread, reminiscent of romesco sauce, is versatile and can also be served as a dip or sauce, adding depth and complexity to dishes like grilled meats, seafood and vegetables, or as a topping for pasta.

5-Ingredient Brie and Blackberry Jam Grilled Cheese

Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco


This irresistible sandwich pairs creamy Brie cheese with a sweet-and-savory blackberry jam spread for the perfect ultra-quick lunch or dinner option. You can easily double the recipe using a medium pan, or use a sandwich press if you have one on hand.

Kale, Quinoa & Apple Salad

Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

This kale, quinoa and apple salad is perfect for fall. Fresh apples bring crisp autumn flavor, and the kale breaks down when it’s massaged with the dressing. Nuts, fennel and quinoa add more layers of texture, while blue cheese lends a savory note.

Cucumber & Tomato Sandwich

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf


This herby cucumber and tomato sandwich is crisp and refreshing. Chives add a delicate onion flavor to the cream cheese, but dill or basil can be used in their place.

Green Goddess Tuna Salad

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco


Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Serve on bread or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.

Spinach, Sun-Dried Tomato & Cucumber Sandwich

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum


This protein-packed hummus sandwich features a topping of crisp veggies, feta cheese and sweet, tangy sun-dried tomatoes. Sun-dried tomatoes in oil have a soft texture perfect for sandwiches. You can use dry-packed sun-dried tomatoes in their place, but you may have to rehydrate them in water to soften them before using.

Gut-Healthy Miso Cup Soup

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless


This miso soup is packed with gut-healthy ingredients like miso, a fermented paste that may improve digestion plus reduce gas and bloating.

Cucumber Chickpea Salad with Feta & Lemon

Photographer: Rachel Marek, Food Stylist: Annie Probst


This cucumber chickpea salad with feta and lemon is tangy and refreshing. You can enjoy it on its own or toss it with greens for an easy lunch or dinner. We love the grassy flavor of dill, but another fresh herb like oregano, parsley or chives will work well in its place.

Chopped Italian Sandwiches

Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf


This mouthwatering chopped Italian sandwich is assembled using a method where all the ingredients are arranged in a single layer, finely chopped together and then layered onto the bread. It’s a straightforward yet efficient technique that you’ll find yourself using again and again. Feel free to add additional Italian antipasto ingredients like canned artichokes, olives, sun-dried tomatoes or roasted bell peppers for an extra flavorful twist.

Spinach Salad with Quinoa, Chicken & Fresh Berries

Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless

If you’re packing this grain bowl for work, combine the dressing ingredients in a small container. When you’re ready to eat, shake the dressing well, add it to the salad and toss. If you don’t have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.

Chopped Salad with Chicken & Creamy Chipotle Dressing

Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke

This chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite.

High-Protein Tuna & Chickpea Salad Sandwich

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle


This zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together. The combo of garlic and Sriracha adds a delightful kick, but feel free to opt for an alternative hot sauce of your preference or skip it altogether for a milder flavor.

Chicken, Spinach & Feta Wraps

Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco


This chicken, spinach and feta wrap recipe is elevated by the convenience of rotisserie chicken and the scrumptious flavor of sun-dried tomatoes. Whisk together the easy dressing, toss with the chicken, add spinach and wrap it all together for a delicious lunch or dinner. Using rotisserie chicken speeds up the process, but you can also reach for this recipe if you have leftover cooked chicken on hand.

Avocado Tuna Salad

Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Jazz up a can of tuna with this easy avocado tuna salad recipe. Silky avocado adds creaminess that’s cut with a hit of acidity from lemon and a briny punch from feta cheese. Romaine hearts and cucumber offer refreshing crunch.

Pasta Salad with Vinaigrette Lunchbox

Diana Chistruga

Pasta salad is a great take-along lunch with tons of opportunity to make it your own. Want to make it vegetarian? Pack olives in place of salami. Don’t love peppers? Try tomatoes instead! Be sure that you pack at least one container big enough to hold everything together once it’s mixed (about 1 1/2 cups).

English Muffin Pizza with Tomato & Olives

Ted & Chelsea Cavanaugh

This pizza-inspired English muffin topped with tomato, cheese, olives and oregano does triple duty—it’s great as a snack or as part of a delicious breakfast or lunch.

Mashed Chickpea Salad with Dill & Capers

This creamy yet light vegan salad is full of bright, herby goodness. On its own, it’s great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad. Double the recipe and refrigerate to have on hand throughout the week.

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