School’s out, and the kids are hungry. The last thing anyone wants to do is spend a summer afternoon in a hot kitchen, so we’ve put together three no-cook plant-based lunches that come together in minutes, each paired with a side.

Here’s what’s (not) cookin’:

A close-up of chickpea salad with parsley and plant-based mayo.

1. Chickpea “tuna” salad

Mashed chickpeas, crisp celery, and creamy plant-based mayo are all the makings of a lunch kids will actually ask for. Pile the salad high on bread for a sandwich or serve it with crackers for easy dipping. Protein-packed and ready in minutes!

Side: Apple Salad. Sweet, creamy, and a little tropical, this apple salad is the perfect side for picky eaters. Diced apples and juicy pineapple are tossed in a silken tofu dressing and topped with crunchy walnuts. The sweetness makes it a great addition to the savory chickpea “tuna” salad.

A plate of raw zucchini lasagna layered with tofu, spinach, and tomato pesto.

2. Raw zucchini lasagna

Thinly sliced zucchini replaces pasta in this fun, no-cook summer lunch. Layered with tofu, spinach, tomato pesto, and fresh tomatoes, it’s as enjoyable to put together as it is for kids to eat. A sprinkle of nutritional yeast on top ties it all together.

Side: Mango Ceviche. This bright, tropical mango ceviche is the perfect fresh contrast to the richness of the lasagna. Kids will love the sweet flavors, especially with tortilla chips for scooping.

A plate of avocado and kale salad with quinoa, mixed seeds, and a lemon dressing.

3. Avocado and kale salad

Shredded kale, creamy avocado, and a squeeze of lemon make this salad a fresh, no-fuss summer lunch. Use pre-cooked or store-bought quinoa to keep it completely no-cook, and finish with a sprinkle of mixed seeds for extra crunch.

Side: Beet Hummus. Kids will go crazy for the bright pink color of this beet hummus. Earthy, slightly sweet, and perfect for dipping, it’s a great match for the freshness of the avocado and kale salad. Serve with raw vegetables or crackers on the side.

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