Let’s talk about lunch—simple, reliable weekday lunches that keep you going. I work from home now, but I learned a lot about packing lunches when I commuted to an office. Even today I keep lunch straightforward so I can stay productive through the afternoon.
Lunch matters. Skipping it isn’t sustainable—your concentration drops and your stomach will demand attention. And choosing heavy, greasy fast food often backfires: the initial rush of carbs and salt can leave you sluggish and ready for a nap an hour later.
Instead, a balanced, well-packed lunch helps you power through the rest of the day. When I worked near no good lunch options, I often pulled something together in the morning or relied on leftovers. Here are some practical ideas and strategies that make weekday lunches easier and more satisfying.
Favorite packed-lunch options:
1) Leftovers. Leftovers are the easiest lunch candidates. Portion them in airtight containers the night before and grab them in the morning.
Good leftover choices:
- Casseroles (lasagna, enchiladas, etc.)
- Hearty soups and stews, like vegetarian chili
- Stir-fries
- Bean salads and kale salads
- Pasta
- Pizza
2) One-bowl meals. I prefer bowl meals to sandwiches because they stay fresher hours after packing. My approach: cook extra whole grains or pasta, keep a bean salad or leftover vegetables in the fridge, add pre-washed greens, and finish with dressing or salsa. Top with nuts, cheese, dried fruit, or hot sauce for variety.
Pantry and fridge items to keep for bowls or mason-jar salads:
- Canned beans (chickpeas, black beans, white beans)
- Pre-cooked lentils
- Frozen edamame
- Jarred artichokes or roasted peppers
- Olives
- Dried fruit and nuts
- Cheese
- Salsas, hummus, pesto
- Chopped bell pepper, broccoli, celery, carrots
- Leftover roasted vegetables
- Cooked grains (farro, quinoa, rice, pasta, couscous)
3) Freezer-friendly meals. On rushed mornings I grab something from the freezer. Batch-cook individual portions or keep decent frozen meals on hand. Read ingredient lists and choose balanced options—frozen meals are often better and cheaper than fast food.
When I worked in an office I usually had a short lunch break, so I packed meals that were easy to eat at my desk. A few small comforts made desk lunches better:
Office lunch tips
1) Salt, spices and hot sauce. Good salt, a pepper grinder and a small hot sauce or spice container can transform a simple meal.
2) A nice lunch bag. A durable, insulated lunch bag makes packing and carrying more pleasant.
3) Real cutlery. Metal utensils are more practical and improve the experience of eating at your desk.
4) Leak-proof containers. Use containers with reliable seals so dressings and sauces don’t leak.
5) Good dressing. Homemade dressing stored in a small jar in the office fridge or packed in a tight container keeps salads fresh and tasty.
To put these tips into practice, here’s a mason-jar salad concept. Mason-jar salads are layered so the dressing stays away from greens until you’re ready to eat. Start with dressing on the bottom, add hearty ingredients like beans and chopped vegetables, then grains if you like, and finish with greens and garnishes on top. When it’s time to eat, flip the jar, shake to coat, open and enjoy.
This chickpea, farro and greens salad is flexible and made from pantry and fridge staples. Components can be used in other ways: eat the chickpea salad on its own, use it as a wrap filling with hummus, or serve it alongside pasta and pesto for a heartier meal.
Greek dressing keeps well in the fridge for weeks. Leftover farro and whole grains freeze well: cool them, pack portions in freezer bags, flatten, and freeze. Pull out a chunk to defrost for single-serving salads later.
What did I miss? What are your best lunch hacks? I’m always collecting new ideas.
Mason Jar Chickpea, Farro and Greens Salad (plus lunch packing tips!)
- Author: Kathryne Taylor
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4
- Diet: Vegetarian
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 16 reviews
A mason jar salad built from mix-and-match components. Quantities below should make plenty for about five mason-jar salads.
Ingredients
Farro (or substitute another grain)
- 1 ¼ cup farro
- 1 tablespoon olive oil
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon salt
Greek dressing (recipe can be halved)
- 1 cup quality extra-virgin olive oil
- ½ cup red wine vinegar
- 4 cloves garlic, pressed or minced
- 1 tablespoon dried oregano
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon agave nectar, honey or sugar
Chickpea and celery salad
- 2 cans chickpeas (or 3 cups cooked), drained and rinsed
- 4 stalks celery, thinly sliced and roughly chopped
- ⅔ cup chopped red onion (about one small)
- 1 cup chopped parsley
- ⅓ cup Greek dressing or olive oil and lemon juice, to taste
Greens and optional garnishes
- Mixed greens (a couple handfuls per salad)
- ¼ cup pepitas or sunflower seeds
- Handful dried cherries or cranberries, roughly chopped
- Kalamata olives, pitted and thinly sliced
- Feta cheese, crumbled
Instructions
- Cook the farro: Combine rinsed farro with at least three cups water in a saucepan. Bring to a boil, reduce to a gentle simmer and cook until tender but chewy (pearled farro ~15 minutes; whole farro 25–40 minutes). Drain, then stir in olive oil, garlic and salt. Let cool.
- Make the dressing: Whisk all dressing ingredients together until emulsified.
- Make the chickpea salad: In a bowl, toss chickpeas with celery, red onion and parsley. Stir in enough dressing (or olive oil and lemon) to lightly coat.
- Toast pepitas: Over medium-low heat, toast pepitas in a skillet until fragrant, stirring frequently. Transfer to a bowl to cool.
- Assemble mason-jar salads: In a quart (32 oz) jar layer chickpea salad and a tablespoon or two of extra dressing on the bottom, then add cooled farro, then greens (leave about an inch at the top). Finish with garnishes.
- Seal and refrigerate up to 5 days. To serve, flip the jar, shake to distribute dressing, open and eat.
Notes
Salad inspired by chickpea and Mediterranean bean salads.
Why buy organic? Celery and salad greens are often higher in pesticide residues, so organic can be a better choice.
Make it vegan/dairy-free: Omit the feta; add more olives for saltiness.
Quick farro tip: Pre-cooked farro found in some grocery stores cooks faster and saves time.
Storage suggestions: Make mason-jar salads a few days ahead and store upright so dressing stays at the bottom. You can also store components separately. If dressing solidifies in the fridge, let it warm briefly at room temperature and whisk before using.
Nutrition
Nutritional information is an estimate and not a substitute for professional advice.
- Category: Salad