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Three No-Cook Vegan Meals You Can Make Without A Kitchen

January 31, 2018 by workweeklunch Leave a Comment

Yup. Meal prepping without using a stove or microwave is totally possible and I’m going to show you how to do it in this post.

The “no-cook” idea was requested many times by my audience, so I finally took the plunge.

Being able to meal prep without a kitchen is perfect for college students or anyone living in a space without a full kitchen. Even if you’re traveling and have access to a grocery store, you’ll be able to make this happen.

These meals are vegan because I can’t stand eating the various no-cook meat options:

  • rotisserie chicken
  • canned sardines
  • canned tuna
  • deli meat

And other stuff like that.

I decided to go with a trusted protein: chickpeas and other veggies that taste delicious raw.

That being said, there are LOADS of no-cook options to explore. I think these meals are a good starting point.

You have two options for these recipes:

  1. You can make one of each recipe like I did with the same ingredients
  2. You can make three servings of ONE recipe to make sure you don’t have a ton of stuff left over

Either way is up to you! As always, I invite you to customize these recipes based on the ingredients you have on hand, your dietary preferences or whatever food mood you’re in.

Shopping List

  • 1 15 oz (425 g) can of garbanzo beans (chickpeas)
  • 1 avocado
  • 1 red onion (how much you use depends on each meal)
  • 1 cucumber (how much you use depends on each meal)
  • 1 red pepper (how much you use depends on each meal)
  • 1/4 cup of couscous
  • 1 lemon
  • hummus
  • 1 roma tomato (how much you use depends on each meal)
  • spinach (or any green you like)
  • whole wheat wraps (or whatever wraps you like)
  • sliced bread (I used whole wheat)
  • Olives (optional)
  • Dressing of your choice (optional)

No-Cook Couscous Chickpea And Veggie Salad

You’ll need:

  • 1/2-2/3 cups of chickpeas, rinsed and drained
  • 1/4 cup of couscous
  • 6 tablespoons of water or veggie broth
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped red onion
  • 1/4 cup chopped tomatoes
  • 1 thick lemon wedge
  • salt and pepper to taste
  • olives (optional)

Make it:

  1. To “cook” the couscous, simply add the water or broth to a bowl with the couscous. Let it sit for about 15 minutes until all the water is absorbed. That’s it!
  2. Combine the “cooked” couscous, chickpeas, onion, tomatoes, cucumber, olives if using and lemon wedge in a bowl.
  3. Store for up to four days in the fridge. Before eating, you can warm it up in the microwave or eat it cold. Squeeze the lemon wedge over the salad before eating and add some fresh pepper or your favorite salad dressing.

No-Cook Chickpea Avocado Wrap

You’ll need:

  • 1/2-2/3 cups of chickpeas, rinsed and drained
  • 1/2 avocado
  • hummus
  • a small handful of chopped red onion, cucumber and red pepper
  • salt and pepper to taste
  • juice from a lemon wedge
  • 1 whole wheat wrap (or more if you’re making multiple)

Make it:

  1. Spread a layer of hummus all over the wrap, make sure it meets the edges
  2. In a bowl, mash the chickpeas and avocado with a fork. Add the salt, pepper and lemon juice and mix.
  3. Add 1/4 cup of the mixture to the wrap. Top with the other veggies.
  4. Wrap it up! Here’s a video to show you how to do this.
  5. Wrap the wrap (haha) in tin foil and store in the fridge for up to four days. Heat in the microwave for a minute or eat cold.

No-Cook Chickpea Avocado Sandwich

You’ll need:

  • 1/2-2/3 cups of chickpeas, rinsed and drained
  • 1/2 avocado
  • hummus
  • a few thin slices of tomato
  • A couple spinach leaves
  • salt and pepper to taste
  • juice from a lemon wedge
  • 2 slices of bread (or more if making multiple sandwiches) – note I used more bread because my pieces were so small

Make it:

  • Lightly toast your bread, then spread a layer of hummus on each slice.
  • In a bowl, mash the chickpeas and avocado with a fork. Add the salt, pepper and lemon juice and mix.
  • On one of the slices, add 1/4 cup of the chickpea avocado mixture. Top with sliced tomatoes and spinach leaves. Complete the sandwich by topping it with the other slice of bread, hummus side facing down.
  • Wrap the sandwiches in foil or store in airtight containers. Adding raw red pepper on the side is a great touch! Sandwiches should keep in the fridge for up to four days.

Some notes about these no-cook meals:

These recipes work best when you make them all in the same prep, otherwise, you’re going to have a lot of random odds and ends left over!

The avocado WON’T get brown because of the lemon mixed into the chickpea/avocado mixture. Citrus helps preserve the color a little bit.

I can’t stand cold meals, so I heated these all up in the microwave and it worked great!

If you end up making these meals, don’t forget to send me a picture or use #workweeklunch on Instagram.

Want to meal prep like a boss this week WITHOUT the overwhelm? Sign up below and get my free Meal Prep Essentials For Busy People email series (and guide).



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Filed Under: Beginner, Blog, Minimal Cooking, Recipe Roundups Tagged With: cooking, easy cooking, healthy eating, lunch, meal prep, no cook, recipes, vegan, vegetarian

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Workweek Lunch by Talia Koren
Instagram post 18119875405011786 I don’t count macros or calories! That’s one of many reasons why I don’t include them in my recipes, my program or my IG posts. (All recipes in this pic are featured in the WWL Meal Prep Program and are for members only- sign up in my bio link!)
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👇🏼Other reasons why I don’t include them:
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1️⃣ macros tell us nothing about flavor, taste or satisfaction when it comes to meals. These are factors I’d rather focus on.
2️⃣ counting macros is still a form of dieting! As an intuitive eating advocate with an anti-diet approach to food, counting macros doesn’t align with my mission.
3️⃣ including macros makes us second guess our food decisions instead of listening to our gut/intuition
4️⃣ even if I included macros in recipes there’s NO WAY you’d replicate the recipe exactly the same in your kitchen, thus making the count inaccurate and kind of irrelevant
5️⃣ including macros would be very triggering to those who are dealing with or recovering from an ED or disordered eating. I want my page to showcase meal ideas in a way that’s safe for those who struggle(d) with this.
6️⃣ counting macros is simply too time consuming!! I’m meal prepping to save time, why would I add macro counting to the process?
7️⃣ I want people to see beyond the numbers. Does the meal look or sound appealing? What are the ingredients and are would they taste good? Is this easy to cook at home? Is this affordable? These factors matter.
8️⃣ even though I don’t count macros I still make sure there are macronutrients in each prep: protein, carbs and veggies as micronutrients. I don’t spend as much time on the fat aspect- but fats are there too if we look close enough. There’s a way to make sure all the macronutrients are present without counting.
9️⃣ my philosophy is... we simply have more important things to worry about in life than macros
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🤘🏼I get this question a lot but haven’t been able to fully explain it. If you do count and it helps you- that’s great. I’m not here to bash you. I’m just explaining my position on this topic - we don’t have to all agree here. As always I welcome discussion in the comments, but remember that there’s no right or wrong here!
Instagram post 18028238254244227 🙅🏻‍♀️Me: I don’t want to travel so much this year
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✈️Also me: *takes 7 plane trips in 2019*
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👈🏼Swipe left to see all my plane food grams! Not sure why, but you guys seem to love them. And yes, ALL of this food got through security (which is different than customs - this food was eaten on the plane not taken into other countries).
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🌏Travel is a big part of my life and it’s one of the reasons I started meal prepping in the first place (to save money to use for trips). When I started prepping, I saved $260/month and all of that went toward travel and savings. It’s why I keep doing it!
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☀️This year I went to California 3 times, Turks and Caicos, Toronto and Israel. And now I’m headed to Cancun with my amazing mom for a few days! Next year? Japan and maybe Spain or the UK with my partner.
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🍌Why do I bring food on the plane? Having food I know I will enjoy makes my travel experience better AND I don’t have to spend so much money at the airport.
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👇🏼Products I travel with:
@stasherbag reusable bags
@gocontigo water bottle
@stojo collapsible cup
Containers vary, but I stick with plastic for plane travel because they’re lighter and won’t break.
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Have an amazing Friday!
Instagram post 17890277281433577 These spinach feta turkey burgers with lemon dill rice were a hit! 💯The recipe for these and the vegan/vegetarian version is in the WWL Program for members as of today!!
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✅If you’re a member, a new meal plan is already waiting for you in your inbox with this recipe in it.
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👉🏼And if you’re not a member yet, you can sign up in my bio link for $7.99/mo to get weekly meal prep plans that change every week, a library of 300 tested meal prep recipes and access to our INCREDIBLE private Workweek Preppers FB group. Cancel anytime if it’s not for you.
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🍋This recipe is bomb because the flavors compliment each other and it’s made with very simple, easy to find ingredients.
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ℹ️It’s not freezer friendly but it can last in the fridge for up to 4 days. It reheats well in the microwave or on the stove. I have no idea what the calories are because we don’t count here at WWL!
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🤘🏼Can’t wait for you guys to try this one. Have a kickass Thursday!
Instagram post 18076894759154473 We all screw up in the kitchen! Here are just of a few of MANY epic meal prep fails from this year:
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🍕Pizza quesadillas with a side salad - might come back to this. The quesadilla was just sad, not filling or flavorful enough. Side salad and dressing too much work for what it was.
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🍳Hashbrown egg cups - just wasn’t into this greasy mess of a meal at all! Everything about it was weird.
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🤨I think I attempted curry noodles and it all just clumped together. Super ugly meal, terrible texture, will probably try again because I love the flavors.
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🥘Quinoa sausage butternut squash skillet - these flavors go well together but not in skillet form. Was going for a one pot meal but it turned to mush. Might try again!
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🍠Turmeric tofu Thai stir fry. This combination of ingredients literally came to me in a dream 😂 and might try again because I loved it, it just needs a sauce!
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🍔Vegan, GF black bean burgers. Guys I tried these 4 times with no luck. Bland, bad texture, just the wrong ingredient combos. Will definitely come back to it, but needed a break after so many failed trials.
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🥞Not pictured: French toast. I tried sooooo many meal prep French toast recipes but they were all awful. Great in theory, terrible in practice.
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🥦Also not pictured: the epic broccoli soup fail you may have seen on stories 2 weeks ago
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🤘🏼I’m not here to be perfect. If you watch my lives and stories, you know that I screw up often, laugh it off and embrace it. It’s part of cooking. It’s impossible to learn how to cook without screwing up many times. 👉🏼The only way to learn is by DOING. Each “failure” is a lesson. Time and time again, mistakes lead to something awesome if we keep going.
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☺️Can’t wait to see what failures I come up with next year
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✅And if you want access to my meal prep success recipes, you can join the WWL Program in my bio link!! All the recipes that work out (Over 300) end up there for members only.
Instagram post 18078789757183769 Introducing the MVP of the week: this breakfast tortilla egg bake! 😍I had it for breakfast this morning and I can’t wait to eat it again tomorrow and the next day (and the next!).
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👈🏼Swipe left to see what it looks like inside 👀🤤🤤 I added black beans at the last minute
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✅ This breakfast is kind of like lasagna but with tortillas. It can last in the fridge for up to 4 days and in the freezer for 3-6 months (it’s all about how you store it!). I’m reheating it in the microwave, but the stove or oven (or toaster oven) would work just fine!
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🙅🏻‍♀️Dont know what the calories or macros are because I don’t count and don’t encourage counting. We eat food, not numbers!
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🤘🏼Recipe, including the vegan version, will be in the WWL Program this week! To get access to new and existing meal prep recipes, join the WWL Program in my bio link for just $7.99/mo (less than the cost of 2 takeout breakfast sandwiches!!)
Instagram post 18082525816142755 So I’m going to Tulum on Friday. Before I ditched diet culture, I used to try to change my eating habits to “look good” before a vacation or big event where photos will be taken. 😪Now? You couldn’t pay me to restrict food before an event or vacation.
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🙋🏻‍♀️Anyone else do this or used to do this? The focus was never on ENJOYING myself or reducing stress, it was on my looks. I regret doing that to myself in my teens and early 20’s when I could have been in the moment.
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🌮How I look or feel in a bikini won’t make or break my trip to Tulum. It’s going to be AMAZING regardless of my cellulite, belly rolls and all. I seriously can’t wait to eat all the tacos and get out of the cold!!
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🍕RECIPE for the pizza enchiladas (bottom left) is in the WWL Program for members only- learn more in my bio link!
Instagram post 17994246034301484 Throwing it back to this prep from January... how is 2019 almost over?!
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🤘🏼All recipes for the meals you see here are in the WWL Meal Prep Program! If you’re not a member yet, you can sign up for $7.99/month to get access to all of these recipes AND my entire archive (over 300 meal prep recipes), plus get weekly meal plans with grocery lists and more. 👆🏼Learn more in my bio link!
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Meals in this prep:
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🍓Breakfast (just for me): baked oatmeal cups 3 ways! Strawberry, banana chocolate chip and apple walnut. I got 6 breakfasts total from this- only 3 are pictured.
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🌶Meal option 1: General Tso’s chicken and tofu with rice and mixed veggies
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🥕Meal option 2: carrot ginger soup with curried tofu (vegan, GF)
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🍔Meal option 3: salmon sweet potato burgers with green beans
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🥬Meal option 4: spinach Alfredo pasta bake with mushrooms/chicken
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👉🏼All of these meals can be stored in the fridge for up to 4 days. Some are freezer friendly. I reheat them in the microwave but they can also be reheated on the stove/oven depending on the meal. I don’t count calories and I have no idea what the macros/calories are!
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❓Got questions about this prep? Drop them in the comments. Hope this gives you some inspiration to get it done this week!
Instagram post 17877165649486565 What’s in your Thanksgiving leftovers bag of tricks? 👇🏼Share below!
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🤘🏼I’m excited to enjoy leftovers this week since we are doing a family thanksgiving meal tomorrow (I’m bringing lots of containers with me, mostly for desserts...)
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👉🏼On the blog we’re sharing 20 best ways to use up holiday meal leftovers AND store them (most are freezer friendly!!). Just search “thanksgiving leftovers workweek lunch” or click on “blog” on workweeklunch.com and you’ll find it.
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🙏🏼Also happy small biz Saturday to my fellow small biz owners!!
Instagram post 17942409235310614 New free mini meal plan alert! 👀 try the WWL Program for free!
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📩If you’re already on my email list, you got access to December’s free 3-day prep plan already. Check your inbox!
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👉🏼And if you’re not on my email list, head over to my stories or story highlights (under free trial) to get the link to drop your email and get access ASAP.
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😋Recipes on the free plan (they change every month): tofu Thai curry, turkey meatballs with pesto pasta and savory cheddar waffles.
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✅The free plan comes with a printable meal calendar and grocery list.
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🤘🏼This plan is not customizable. To get access to our customizable meal planning tools and 300 tested recipes, you can join the WWL Program for $7.99/mo (or $5.90/mo when you sign up for the whole year!)
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✔️This weekend is a great time to get meal prep done and kick off December feeling organized. Happy prepping!
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About Workweek Lunch

Hey! I'm Talia Koren, founder of Workweek Lunch. Here are the basics: I'm 27, I live in Queens, NY with my boyfriend and I've been meal prepping vegan, vegetarian, pescetarian and ...

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