40+ Delicious Sunday Gluten-Free Lunch Recipes to Enjoy The Feast

Sundays are all about relaxation, family time, and indulging in meals that bring comfort without the hassle.

But if you’re following a gluten-free diet or simply want to make healthier choices, finding the right recipes can be tricky.

Fear not! We’ve gathered over 40 gluten-free lunch recipes that are perfect for Sundays.

These recipes range from quick and simple to hearty and satisfying, ensuring that your Sunday lunch is as delightful and stress-free as your weekend should be.

Whether you’re in the mood for a light salad, a comforting bowl, or a dish with a bit more flair, there’s something for every taste.

Each recipe is designed to be easy to prepare and packed with flavors that will leave everyone at the table happy.

With ingredients that are naturally gluten-free and options that cater to different preferences, you’ll find these lunch ideas perfect for winding down or sharing with loved ones.

40+ Delicious Sunday Gluten-Free Lunch Recipes to Enjoy The Feast

Enjoying a gluten-free lunch on Sundays doesn’t have to be a challenge.

With these 40+ recipes, you’ll have an endless supply of ideas to mix and match throughout the year.

From vegetable-packed salads to hearty bowls, each recipe has been curated to be both delicious and satisfying.

So, the next time you’re planning your Sunday, remember that a comforting, gluten-free lunch is just a recipe away.

Explore these options and make your Sundays the highlight of your week!

Grilled Chicken & Quinoa Salad

This healthy lunch option is a protein-packed, nutrient-rich salad that’s perfect for a satisfying and wholesome midday meal. The combination of tender grilled chicken, fluffy quinoa, and fresh vegetables tossed with a zesty lemon vinaigrette makes for a refreshing and filling dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp crumbled feta cheese (optional)
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing into strips.
2. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified. Pour the dressing over the quinoa mixture and toss to combine.
4. Arrange the salad on a serving platter or individual bowls. Top with sliced chicken and sprinkle with crumbled feta if desired.

This dish is both light and hearty, providing a good mix of healthy fats, lean protein, and complex carbohydrates. The fresh ingredients and citrusy dressing bring a bright flavor that pairs beautifully with the grilled chicken, making it perfect for a midday energy boost.

Sweet Potato & Black Bean Tacos

These gluten-free sweet potato and black bean tacos are a hearty and flavorful choice that’s sure to satisfy your lunch cravings. The combination of slightly sweet roasted sweet potatoes with the rich taste of black beans, fresh avocado, and a tangy lime crema creates a unique and tasty experience.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 1/2 cup plain Greek yogurt (or dairy-free alternative)
• 1 tbsp lime juice
• 8 small gluten-free corn tortillas
• 1 avocado, sliced
• 1/2 red cabbage, shredded
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and slightly crispy.
2. In a small bowl, mix the Greek yogurt and lime juice to create a lime crema. Set aside.
3. Heat the black beans in a saucepan over medium heat until warmed through. Season with salt and pepper as needed.
4. Warm the corn tortillas in a dry skillet over medium-high heat for about 1 minute per side or until pliable.
5. Assemble the tacos by placing a few pieces of roasted sweet potato on each tortilla. Add a spoonful of black beans, sliced avocado, and shredded cabbage. Drizzle with lime crema and sprinkle with fresh cilantro.
6. Serve with lime wedges on the side for extra zest.

These tacos are a wonderful lunch option that offers a satisfying combination of textures and flavors. The sweet potatoes add a natural sweetness and a hearty texture, while the black beans contribute protein and richness. The avocado and lime crema elevate each bite, making these tacos a must-try for a flavorful, gluten-free lunch.

Shrimp & Avocado Lettuce Wraps

Light and refreshing, these shrimp and avocado lettuce wraps are perfect for a simple yet elegant gluten-free lunch. The tender shrimp combined with crisp lettuce, creamy avocado, and a homemade lime dressing creates a flavorful dish that’s perfect for warm weather or anytime you’re looking for something fresh and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 head of iceberg or butter lettuce, leaves separated
• 1 avocado, diced
• 1/4 cup diced red onion
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp honey (optional)

Instructions:

1. In a bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, chili powder, salt, and pepper. Let marinate for 10-15 minutes.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side or until pink and cooked through. Remove from heat.
3. In a small bowl, whisk together lime juice and honey to create a light dressing.
4. To assemble the wraps, lay out the lettuce leaves on a serving platter. Place a few shrimp on each leaf, followed by diced avocado, red onion, cherry tomatoes, and a sprinkle of cilantro. Drizzle with the lime dressing.
5. Serve immediately as a light and satisfying lunch.

The shrimp adds a satisfying protein boost, while the avocado lends a rich and creamy texture. The crunchy lettuce wraps balance out the flavors, providing a refreshing bite with each mouthful. This dish is perfect for anyone looking for a nutritious, low-carb lunch that still feels indulgent and full of flavor.

Mediterranean Chickpea Salad

This vibrant and refreshing Mediterranean chickpea salad is perfect for a light gluten-free lunch. Packed with fresh vegetables, protein-rich chickpeas, and a tangy lemon-oregano dressing, this dish is full of flavor and texture, making it both healthy and satisfying.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup pitted kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
3. Pour the dressing over the salad and toss gently until well combined.
4. Sprinkle crumbled feta cheese on top if desired and serve chilled.

This salad is perfect for those who crave a medley of fresh flavors and textures. The chickpeas provide a hearty protein base, while the cucumbers and tomatoes add freshness and a bit of crunch. The briny olives and creamy feta elevate the dish, and the lemon-oregano dressing ties it all together. This Mediterranean chickpea salad is great for meal prepping, as its flavors deepen over time.

Zucchini Noodle Primavera

For a gluten-free lunch that’s light and full of veggies, zucchini noodle primavera is a perfect choice. This dish is made with spiralized zucchini noodles and sautéed vegetables in a light garlic and lemon sauce, offering a healthy and satisfying twist on traditional pasta dishes.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 yellow squash, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp lemon juice
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the red bell pepper and yellow squash, cooking for about 3-4 minutes until slightly tender.
3. Stir in the cherry tomatoes and cook for an additional 2 minutes.
4. Add the spiralized zucchini noodles to the skillet and cook for 1-2 minutes until just tender but still al dente.
5. Pour in the lemon juice and season with salt and black pepper. Toss everything together and remove from heat.
6. Plate the zucchini noodle primavera and sprinkle with grated Parmesan cheese if desired. Garnish with fresh basil leaves before serving.

This dish is perfect for those who want a gluten-free, low-carb lunch without sacrificing taste. The zucchini noodles provide a light, refreshing texture while the sautéed vegetables add depth and flavor. The lemon juice brightens the dish, making it feel vibrant and fresh.

Stuffed Bell Peppers with Quinoa and Black Beans

These stuffed bell peppers are a satisfying and healthy gluten-free lunch option. Filled with a hearty mix of quinoa, black beans, tomatoes, and a blend of spices, they offer a warm and nutritious meal that’s perfect for any time of year.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste
• 1/2 cup shredded cheese (optional)
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
2. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, cumin, chili powder, cilantro, salt, and black pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to fill them evenly.
4. Drizzle the stuffed peppers with olive oil and cover the baking dish with aluminum foil.
5. Bake for 25-30 minutes or until the peppers are tender.
6. Remove the foil and sprinkle the tops with shredded cheese if desired. Return to the oven for 5 more minutes until the cheese is melted and bubbly.
7. Let cool for a few minutes before serving.

These stuffed bell peppers are a comforting and hearty lunch choice, providing a satisfying balance of flavors and textures. The quinoa and black beans offer plant-based protein and fiber, while the vegetables provide essential vitamins and minerals. The optional cheese adds a melty, rich touch that complements the dish beautifully. This recipe is perfect for meal prepping or sharing with friends and family.

Caprese Salad with a Quinoa Twist

This gluten-free Caprese salad with a quinoa twist is an elevated version of the classic Italian dish. It incorporates the fresh flavors of tomatoes, mozzarella, and basil with protein-packed quinoa, making it a well-rounded and refreshing lunch option.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1/2 lb fresh mozzarella, cut into bite-sized pieces
• 1/4 cup fresh basil leaves, torn or chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, mozzarella, and basil.
2. In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper to create a dressing.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Serve immediately as a light, refreshing lunch or chill in the refrigerator for 15-20 minutes for an even cooler experience.

This dish offers a balanced combination of flavors and textures, from the creamy mozzarella and juicy tomatoes to the nutty quinoa and fresh basil. The balsamic-honey dressing adds a subtle tangy sweetness that elevates the salad, making it perfect for a midday pick-me-up.

Lentil & Spinach Stew

For a comforting, gluten-free lunch that is both hearty and healthy, this lentil and spinach stew is an excellent choice. Packed with protein, fiber, and iron, it’s a nourishing bowl that warms you from the inside out.

Ingredients:

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (optional)
• 4 cups vegetable or chicken broth
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste
• 2 tbsp fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 3 minutes.
2. Add the diced carrots and celery and cook for an additional 5 minutes, stirring occasionally.
3. Sprinkle in the ground cumin, smoked paprika, and chili flakes, cooking for 1 minute to release the flavors.
4. Add the rinsed lentils and vegetable or chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let simmer for 25-30 minutes, or until the lentils are tender.
5. Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
6. Season with salt, black pepper, and a splash of lemon juice if desired before serving.

This lentil and spinach stew is a rich and nutritious lunch option that delivers a satisfying depth of flavor. The lentils are hearty and full of plant-based protein, while the spinach adds a boost of vitamins and minerals. The light spices and lemon juice balance out the flavors, making this dish both nourishing and full of character.

Thai Peanut Chicken Salad

This Thai peanut chicken salad is a flavorful and satisfying gluten-free lunch option. It features tender, marinated chicken combined with fresh, crunchy vegetables, all tossed in a creamy, tangy peanut dressing that ties it all together.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and thinly sliced
• 2 cups shredded cabbage (green or purple)
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts (optional for garnish)
• 1/4 cup chopped green onions

Dressing:

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce or tamari for gluten-free
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1 tbsp sesame oil
• 2-3 tbsp water (to thin, as needed)

Instructions:

1. In a large bowl, combine the shredded cabbage, carrot, red bell pepper, cilantro, and green onions.
2. Add the sliced chicken on top of the vegetables.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, garlic, and sesame oil. Add water gradually until the dressing reaches a creamy, pourable consistency.
4. Pour the peanut dressing over the salad and toss well to combine.
5. Top with chopped peanuts for added crunch and serve chilled or at room temperature.

This Thai peanut chicken salad is an incredible blend of flavors and textures, with the tender chicken, crisp vegetables, and rich, nutty peanut dressing. It’s a protein-packed, gluten-free meal that is perfect for lunch, bringing the satisfying taste of Thai cuisine to your table.

Spaghetti Squash Primavera

This gluten-free spaghetti squash primavera is a delightful, vegetable-packed lunch that feels light yet satisfying. With its tender strands of squash, sautéed vegetables, and a touch of fresh herbs, this dish is perfect for those looking for a healthier twist on a classic pasta dish.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup spinach leaves
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
2. Place the squash cut side down on a baking sheet and roast for 30-35 minutes, or until tender. Use a fork to scrape out the spaghetti-like strands.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
4. Add the zucchini, red bell pepper, and cherry tomatoes, and cook for 5-7 minutes until the vegetables are tender.
5. Stir in the spinach and cook for an additional 1-2 minutes until wilted. Season with salt and pepper to taste.
6. Remove the skillet from heat and mix in the cooked spaghetti squash. Toss with fresh basil and sprinkle with Parmesan cheese if desired.
7. Serve warm, garnished with extra basil or Parmesan if you like.

This spaghetti squash primavera is a light and flavorful dish that’s perfect for a gluten-free lunch. The natural texture of the squash mimics traditional pasta, while the mix of vegetables adds variety and freshness. The dish is finished off with a sprinkle of Parmesan for a touch of richness.

Greek Chickpea Pita Bowls

These Greek chickpea pita bowls are a balanced and nutritious gluten-free lunch option. Filled with chickpeas, fresh veggies, and a tangy tzatziki sauce, they offer a variety of textures and flavors in every bite.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup pitted kalamata olives, halved
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper to taste

Tzatziki Sauce:

• 1/2 cup Greek yogurt (or dairy-free yogurt for a non-dairy option)
• 1/4 cucumber, grated and excess moisture squeezed out
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions:

1. In a medium bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta (if using), and parsley. Drizzle with olive oil and lemon juice, and season with salt and black pepper. Toss to combine.
2. In a small bowl, mix the Greek yogurt, grated cucumber, dill, garlic, lemon juice, salt, and black pepper to make the tzatziki sauce. Adjust seasoning as needed.
3. To assemble the pita bowls, divide the chickpea salad among bowls and drizzle with tzatziki sauce. Serve with warm gluten-free pita bread or over a bed of leafy greens for a refreshing lunch.

These Greek chickpea pita bowls are a perfect mix of protein, healthy fats, and fresh vegetables. The tangy tzatziki sauce adds a burst of flavor that complements the salad perfectly. This dish is not only gluten-free but also filling and vibrant, ideal for midday fuel.

Sweet Potato & Black Bean Tacos

These sweet potato and black bean tacos are a delicious, gluten-free lunch option that packs in a variety of flavors and textures. With the natural sweetness of roasted sweet potatoes and the hearty black beans, these tacos are satisfying and full of nutrients.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• Gluten-free corn tortillas
• Avocado slices and lime wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, smoked paprika, cumin, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes or until tender and slightly caramelized.
2. In a medium saucepan over medium heat, combine the black beans and corn. Cook for 3-4 minutes until heated through. Stir in the chopped red onion and cilantro.
3. Warm the gluten-free tortillas in a skillet or oven.
4. To assemble the tacos, add a generous scoop of sweet potatoes to each tortilla, followed by the black bean and corn mixture. Top with avocado slices and a squeeze of lime juice.
5. Serve immediately for a vibrant and hearty lunch.

These sweet potato and black bean tacos are both hearty and healthy, showcasing a wonderful blend of sweetness, earthiness, and freshness. The roasted sweet potatoes add a satisfying depth of flavor, while the black beans and corn provide protein and fiber. This dish is perfect for a gluten-free lunch that feels like a treat.

Cauliflower Fried Rice

This gluten-free cauliflower fried rice is a light and nutritious twist on the classic fried rice. It’s packed with vegetables, protein, and a touch of savory flavors, making it perfect for a quick and satisfying lunch.

Ingredients:

• 1 large head of cauliflower, riced (or 3 cups pre-riced cauliflower)
• 2 tbsp sesame oil or vegetable oil
• 2 eggs, lightly beaten
• 1 cup frozen mixed vegetables (e.g., carrots, peas, corn)
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1/2 tsp ground ginger
• Salt and black pepper to taste
• Optional: 1/2 cup cooked chicken, shrimp, or tofu for added protein

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.
2. Add the remaining oil to the skillet and stir-fry the garlic and green onions for 1-2 minutes until fragrant.
3. Add the riced cauliflower and cook for 3-4 minutes, stirring frequently, until tender.
4. Stir in the mixed vegetables and cook for another 2-3 minutes until heated through.
5. Add the soy sauce, ground ginger, and cooked eggs back into the skillet. Mix well and season with salt and black pepper to taste.
6. Serve hot, garnished with extra green onions or sesame seeds if desired.

This cauliflower fried rice is an excellent lunch option that’s gluten-free and low-carb while still being satisfying and flavorful. The texture of the riced cauliflower mimics traditional rice, while the mix of vegetables and savory seasonings creates a rich, satisfying dish. Add protein like chicken, shrimp, or tofu to make it even more filling.

Zucchini Noodle Pad Thai

For a gluten-free twist on the classic Thai noodle dish, try this zucchini noodle pad Thai. It’s light, fresh, and packed with vegetables and flavors, providing a fulfilling yet healthy lunch option.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1/2 cup cooked chicken or shrimp (optional)
• 1/4 cup chopped peanuts
• 2 tbsp fresh cilantro, chopped
• 2 eggs, lightly beaten
• 1/2 cup bean sprouts
• 1/4 cup sliced green onions
• 1/4 cup tamarind paste or sauce
• 2 tbsp fish sauce or gluten-free soy sauce
• 1 tbsp brown sugar or honey
• 1 clove garlic, minced
• 1/2 lime, cut into wedges

Instructions:

1. In a small bowl, mix the tamarind paste, fish sauce, brown sugar, and minced garlic to create the sauce. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add a bit of oil and scramble the eggs until just set. Remove and set aside.
3. Add a bit more oil to the skillet and stir-fry the zucchini noodles for 1-2 minutes until just tender.
4. Add the cooked chicken or shrimp if using, along with the bean sprouts and green onions. Stir-fry for 1-2 more minutes.
5. Pour the sauce over the noodles and toss well to coat. Add the scrambled eggs back in and mix thoroughly.
6. Serve with chopped peanuts and fresh cilantro on top, with lime wedges on the side.

This zucchini noodle pad Thai offers all the flavors of the traditional dish but without the gluten. The zucchini noodles provide a crunchy, satisfying texture while the tamarind and peanut flavors bring authentic Thai taste to your lunch.

Chickpea & Avocado Salad Wraps

These chickpea and avocado salad wraps are perfect for a quick, gluten-free lunch that’s full of protein, healthy fats, and fiber. The creamy avocado pairs perfectly with the hearty chickpeas, creating a filling and flavorful dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Large lettuce leaves or gluten-free tortillas for wrapping
• Optional toppings: sliced cucumber, shredded carrots, or cherry tomatoes

Instructions:

1. In a mixing bowl, combine the chickpeas, mashed avocado, red onion, cilantro, lime juice, ground cumin, salt, and black pepper. Mash the chickpeas slightly with a fork to combine everything, leaving some chunks for texture.
2. Place a few large lettuce leaves or a gluten-free tortilla on a plate. Spoon the chickpea mixture onto the center of the leaf or tortilla and top with optional toppings if desired.
3. Wrap the lettuce around the filling to form a secure wrap or fold the tortilla and serve.

These chickpea and avocado salad wraps are a simple and nutritious gluten-free lunch. The creamy avocado and protein-rich chickpeas make for a satisfying filling, while the fresh cilantro and lime juice add a burst of flavor. This is a flexible recipe that can be customized with your favorite toppings or served as a light and refreshing wrap.

Note: More recipes​ are coming soon!