Nico Schinco for The New York Times. Food Stylist: Barrett Washburne. Editors’ Collection Our Best Lunch Recipes Ranging from quick sandwiches you can put together in five minutes to make-ahead soups or salads you can eat all week, here are some delicious ways to fuel up for the rest of the day. EmailShare on PinterestShare on FacebookShare on Twitter
Tsirani Vosp Apur (Armenian Apricot and Lentil Soup) Joan Nathan, Marina Sarukhanyan 55 minutes, plus 40 minutes’ optional soaking
Healthy Spiced Chickpea Salad With Tahini and Pita Chips Julia Moskin, Hetty Lui McKinnon About 1 hour
Easy Chickpea Salad With Fresh Herbs and Scallions Lidey Heuck 15 minutes, plus 30 minutes’ marinating