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Easy Rainbow Veggie Hummus Snack Boxes (Best Lunch)

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These Rainbow Veggie and Hummus Snack Boxes are the perfect grab-and-go lunch, featuring crisp, colorful vegetables paired with creamy hummus. They’re quick to assemble, endlessly customizable, and make eating your vegetables feel like a treat.

Ingredients

Scale
  • 1 cup (about 240g) hummus (e.g., roasted red pepper or garlic)
  • 2 large carrots, peeled and cut into sticks
  • 1 medium red bell pepper, seeded and sliced into strips
  • 1 medium yellow bell pepper, seeded and sliced into strips
  • 1 large English cucumber, sliced into rounds or half-moons
  • 1 cup (about 150g) cherry or grape tomatoes, halved
  • 1 cup thinly shredded purple cabbage
  • 1 cup snap peas or snow peas, trimmed
  • ½ cup (about 80g) pitted Kalamata olives (optional)
  • ½ cup (about 75g) crumbled feta cheese (optional)
  • Small handful fresh parsley or mint, roughly chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Wash and dry all vegetables thoroughly to prevent sogginess.
  2. Peel the carrots and cut into sticks about 3 inches long and ½ inch thick.
  3. Slice bell peppers: cut off tops and bottoms, open flat, remove seeds and membranes, then slice into ½-inch strips.
  4. Slice cucumber into rounds about ¼ inch thick (if using regular cucumber, halve lengthwise and scoop out seeds first).
  5. Halve cherry tomatoes from top to bottom (quarter if very large).
  6. Shred purple cabbage into thin ribbons using a chef’s knife.
  7. Trim stem ends of snap peas (optional: remove string along seam).
  8. Stir store-bought hummus (if using) until smooth; divide evenly among containers (about ¼ cup per serving for 4 servings).
  9. Assemble snack boxes: place hummus in a compartment or small ramekin, then arrange vegetables around it in rainbow order: red (tomatoes), orange (carrots), yellow (bell pepper), green (cucumber and snap peas), purple (cabbage).
  10. Sprinkle olives, feta, and fresh herbs over vegetables. Drizzle with lemon juice and season with salt and pepper.
  11. Seal containers tightly and refrigerate. Best within 3 days, but keeps up to 5 days.

Notes

For best results, dry vegetables thoroughly after washing to prevent sogginess. Keep lemon juice and fresh herbs separate until just before eating to maintain crunch. If packing for work, store hummus separately to avoid moisture. These snack boxes are best enjoyed cold or at room temperature; do not reheat.

Nutrition

Keywords: rainbow veggie hummus snack boxes, meal prep lunch, healthy lunch, vegetarian lunch, gluten-free lunch, easy lunch recipe

Find it online: https://twinkletaste.com/easy-rainbow-veggie-hummus-snack-boxes-best-lunch/