Vegan Lunch Ideas: 3 Bean Salad and Cous Cous Salad

To make life a lot easier for yourselves, I highly recommend making big batches of salad at the start of the week. This may take a good bit of effort on one of your evenings, but it will take the cost, and the hassle out of every day for the rest of the week!

Here are two easy salad recipes that I made a few weeks ago and took a portion each of them into work for my lunches that week. They are delicious on their own or mixed together.


3 Bean Salad

Prep time: 15 min

Cook time: N/A

Makes: 5 portions


You will need:

3 tins of beans (chick peas/kidney beans/butter beans/black eyed beans/black beans etc.)

A large bunch of mint

A large bunch of coriander

2 Scallions

1 Garlic clove

1 lemon



  1. Very finely slice the garlic clove and marinade it in the juice of  the lemon for a good 15 minutes or more.
  2. Drain and rinse all the beans in  a colander. Rinse them well until the water runs clear and not bubbly.
  3. Pour all in a large bowl.
  4. Finely chop your herbs and scallion and add to the bowl.
  5. If you feel the garlic has marinaded enough pour it – with the lemon juice – onto the mixure and stir it all up.

Extra tip: If you feel this method doesn’t have enough zing/flavour, I would add some apple cider vinegar, or any vinegar of choice. I didn’t at the time but, in hindsight, it wouldn’t have gone amiss! Don’t add too much now because along with the lemon it could become very acidic.IMG_7118

Cous Cous salad

Prep time: 1 hour

Cook time: 15 min

Makes: 5 portions


2 cups cous cous

1 tbsp vegetable bouillon powder

1 lime

1 red onion

2 carrots

10 sundried tomatoes (the actual dried ones not the ones in oil or brine!)

2 tbsp pumpkin seeds

2 large handfuls of spinach

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  1. Immediately, as soon as you decide you want to make this salad: soak your tomatoes!! Put them in a small bowl and cover with water for AT LEAST half an hour. Aim for a few hours though.
  2. Finely, and I mean very very finely, dice your red onion. If you have a food processor maybe use that. They when finely chopped soak them in the juice of the lime. This should be done for as long as possible also.
  3. In the mean time make your cous cous according to the instructions on the packet. Add a tablespoon of the bouillon to it for flavour (or make a stock with the bouillon and use the stock to cook it….same thing really).
  4. Wash, peel and grate your carrots into a large bowl.
  5. Wash your spinach and finely chop before adding to the large bowl.
  6. Toast the pumpkin seeds on a dry pan. Depending on how fast your hob heats up this could take anything from a couple of minutes to 5 minutes. But as soon as you hear them popping toss them and make sure none burn. Take them off when they are going golden or brown.
  7. Add the cous cous and seeds to the bowl when they are ready.
  8. When the tomatos have plumped up from being soaked in the water dice them up and throw them in the bowl. Throw a tablespoon or two of the tomatoe water into the mixture too.
  9. When the red onions have softened from the lime juice throw that in too, including the lime juice.
  10. Mix everything up together and add salt and pepper if you like but it shouldn’t be needed as the sundried tomatoes are quite salty and flavourful anyway.

Note: We used dried sundried tomatoes here to try and avoid the oil covered ones. If you have no other option but to use the ones soaked in oil, I would recommend using a kitchen towel to squeeze out any excess oil from the tomatoes. You might need more than one kitchen towel though!



I hope these lunch ideas help make life easier for you, and that they help keep you on track of your healthy vegan diet! 🙂

No restriction just eating the right foods!

Amy xx

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