16 Make-Ahead Work Lunches That Don't Need Reheating

Make a big batch of ground beef on Sunday, then use it all week in taco salad bowls that are perfect for weekday lunches. Get the recipe.

The trick to getting the chickpeas nice and crispy? Pat them dry with a towel before roasting them. This will make sure they're completely dry out and don't get soggy when you pack 'em up. Get the recipe.

Make a big batch of this pasta salad on Sunday and eat it all throughout the week. You won't regret it. Get the recipe.

Using both rotisserie chicken and store-bought Caesar dressing makes this wrap one of the quickest lunches you can make. Get the recipe.

Tuna salad can be boring, but tuna orzo salad is flavorful, filling, and anything but lame. Get the recipe.

Pack the filling and lettuce separately and assemble it at work — that way, the lettuce will stay nice and crisp. Get the recipe.

This hearty Buddha bowl is not only loaded with protein-packed chickpeas and tender sweet potatoes, but completely vegan and gluten-free, too. Get the recipe.

These crunchy, veggie-packed noodles are tossed in a creamy homemade peanut dressing, but feel free to pick one up at the grocery store to save yourself some time. Get the recipe.

Nestling the avocado slices in goat cheese will prevent them from browning as much so they're nice and fresh come lunchtime. Get the recipe.

This wrap is filled with a crunchy mixture of sliced cabbage, bell peppers, and carrots, but you can totally use a pre-mixed salad to cut out a few steps. Get the recipe.

This pasta salad is loaded with just about everything you could ever want, from protein-packed black beans to creamy avocado. Get the recipe.

Pack the crunchy cashew filling and lettuce separately to prevent 'em from getting soggy and you'll be A-OK. Get the recipe.