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Need good veggie snack ideas for work (with flavor! O ca

Hi there - I am a good creative cook - but needing some new ideas for veggie snack for work (I am that type who makes big serving size snacks for work). Preferably pretty vegan (trying to cut down on the calories right now). I am going to make a nice little greek type cold salad of cucumbers and add zucchini. I am needing some new an yummy ideas so I will refrain from grabbing chips at work. I know you all have some great ideas

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  1. - spiced edamame in the pods, steam and then toss with salt, sesame seeds and pepper flakes
    - roasted chickpeas, toss with a little olive oil and curry powder/herb mix of your choice, roast approx 30-40min til crispy
    - dips: nonfat greek yogurt with basalmic, peach salsa, puree white beans with cilantro and lime juice
    - chilled roasted veggies, cut into stick shapes: carrots, zucchini, asparagus, fennel, etc
    - cherry tomatoes with basil and onion plus salt and pepper
    - old school celery with pb and raisins
    - veggieveggie wraps: romanie leaf smeared with hummus, julienne jicama, carrots, cucumber and roll up

    I usually add a modest portion of fat (1/4 avocado, 2TB nuts or seeds) to a veggie snack to be sure the fat soluable vitamins are absorbed and be more satisfied.

      1. re: goodeatsgal

        Perhaps some don't consider it to have flavor, but I can inhale a plate of raw veggies and hummus. Usually broccoli, asparagus and/or celery with spicy hummus, it's great.

      2. Kale or brussel sprout chips
        roasted vegetable soup

        Do you mean veggie as in vegetarian or as in vegetable?

        1. I always try to bring a veggie intense lunch/snack for work. A few things I've brought recently are:
          A Greek salad with tomatoes, pepper, cucumber, and roasted eggplant, a little feta, and some homemade croutons. (Like a panzanella) Dressed with balsamic, a splash of olive oil, salt, and pepper
          Cut up cantaloupe, honeydew, tomatoes, cooked corn on the cob (cut off the cob), and mint, dressed with lemon, agave syrup, and cayenne pepper.
          I'll often bring crudite of whatevers on hand (cherry tomatoes, sliced peppers, carrots, steamed green beans, steamed potato wedges) and dip it in greek yogurt combined with salsa or avocado.
          Basic lettuce salad topped with a more interesting salad such as ratatouille, marinated beets, bean salad, etc.
          Pasta salad with zucchini, tomatoes, and chickpeas mixed with Italian dressing, some greek yogurt and baby greens. Used a very small ratio of pasta compared to the other ingredients.

          1. I make a big pot of this
            on the weekend and then just bring in a small container of it with my lunch.

            Very important to massage the herbs/oil into the onion and let them sit.

            Otherwise I also suggest roasted seaweed (i like the seaweed love brand), somersaults snacks or roasted chickpeas.

            1. I enjoy raw veggies and either a yogurt dip or hummus but also a homemade seaweed salad is great for a veggie snack and can be made ahead in large amount and divided up for a few days.

              1. I recommend the frozen veggie steamed buns you can buy in Chinese stores--they become luscious in a minute in the microwave.

                You could bake up lots of veggie eggrolls and samosas.

                Fried tofu, sliced with something spicy (kochuchang?) makes a nice sandwich.

                You can make falafel, mini-vegi-burgers, tofu burgers.

                Any legume blended with oil and garlic makes a hummus like dip.

                Baba ganoush, eggplant caviar, various other eggplant dips, with bread or crackers.


                1. Right now I am making brown rice tossed with pesto, chopped sun-dried tomatoes, and pinenuts. I'm going to add diced chicken, but of course you can leave that out. It's going to go straight in the fridge, and I'm going to eat it as a cold rice salad for the next few dinners. It would pack well, and be room temp for lunch.

                  1 Reply
                  1. re: schrutefarms

                    I have been making glory bowls a lot lately. Any kind of grain (quinoa or brown rice work great) topped with your choice of greens, shredded carrot, shredded raw beet, toasted slivered almonds and dressing. Can easily throw in some chickpeas, edamame, hemp seeds etc etc. The dressing is the key: http://www.familycookbookproject.com/...

                  2. Blanched and shocked green beans, marinated in different ways:
                    -with roasted garlic and lemon
                    -in Asian vinaigrette with toasted sesame seeds
                    -tossed with tomatoes and balsamic,
                    -with dill, lemon and a touch of extra virgin olive oil or toasted nut oil
                    .....even just straight-up plain is tasty!

                    Only heads-up is that the beans can go army-green when they are in something acidic.

                    1. grilled veggies eaten cold are great. I also roast Tuscan kale till it's crisp like a chip.

                      1. Thanks all! And I am not a vegetarian - but prefer to eat that way when I can. Now that the weather is getting a little colder - I made some mashed potatoes, and then sautéed some onions and mushrooms and tossed in some green beans or peas. Got mason jars, in goes the mashed potatoes, then the greens and onions. I usually bring it to work, and let sit on my desk till it gets to room temp (I try not to microwave - but sometimes I do for a little bit to heat it up). Been doing the same thing in a jar with oatmeal, flax seeds, wheat germ, walnuts and honey. Happy Eating!

                        2 Replies
                        1. re: blythe

                          Have you tried mashed cauliflower yet? This recipe is similar to what i do but i use a greek yogurt instead of cream cheese:

                          I also love to use a mix of about 60% potato and 40% parsnips for a mashed variation

                          1. re: blythe

                            Have you thought of using a thermos? Less breakable, keeps it warm.

                          2. Some of my more interesting favs are sunomono salad, roasted cauliflower, sliced kohlrabi and Vietnamese salad rolls.

                            1. Quick pickled broccoli is a revelation. This is adapted from a CH thread a while ago:

                              Trim a head of broccoli into farly small florets and place in a largeish bowl. Disolve half a teaspoon of salt in about half a small wineglass of white wine (or any decent) vinegar. Pour this over the broccoli. Add a similar quantity of EVO and stir/turn gently, but thoroughly, to ensure all the broccoli gets wetted.

                              Cover and leave at room temp for a couple of hours and it's ready to eat. Keeps well in the fridge for a couple of days.