Picnic Recipes to Take to the Park This Summer

Four recipes to make your day outside a success.

3 people sitting on a blanket in a city park having a picnic.

Pull up a blanket and your favorite foods for a nice evening out in the park with these ideas for simple yet delicious picnic meals.

1. Chickpea Lettuce Wraps

A fresh and filling dish that comes on its own plate, making it perfect for park picnics.

PREP TIME: 15 minutes

INGREDIENTS

1 14-oz can chickpeas, drained, rinsed, set aside to dry

⅓ cup julienned carrots

¼ cup chopped scallions

6 small cornichons, chopped

2 tablespoons chopped fresh dill or parsley

2 tablespoons lemon juice, plus 1 teaspoon zest

1 tablespoon mayo

1 teaspoon dijon mustard

1 teaspoon capers

1 small clove of garlic

Freshly ground black pepper

Bibb lettuce leaves

How to prepare

In a medium bowl combine and mash chickpeas, carrots, scallions, cornichons, garlic, dill/parsley, lemon juice and zest, mayo, Dijon mustard, capers, and black pepper. Finished product should still have texture! It should not be one consistency. Chill until ready to use.

Once ready, fill each bibb lettuce leaf with a spoonful of chickpea salad, your choice of sauce or other garnishes. Fold in each end, roll, and enjoy!

3 chickpea lettuce wraps on a cutting board.

Homemade hummus and crostini in white bowl on recycled wood board.

2. Homemade Hummus

This homemade hummus dip is exactly what your park outing calls for. And best of all, there will be plenty to go around.

PREP TIME: 20 minutes

Ingredients

1 can chickpeas

1/2 cup fresh lemon juice

1/4 cup tahini

1 ½ small garlic clove, minced

2 tablespoons extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

2 to 3 tablespoons water

Ground paprika and salt for serving

How to make

In a food processor, combine the tahini and lemon juice and process until it is smooth and creamy.

Add olive oil, minced garlic, cumin, and 1/2 teaspoon of salt to the whipped tahini and lemon juice.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute or until consistency is thick and smooth.

Slowly add 2 to 3 tablespoons of water and process until you reach the desired consistency.

Serve with a drizzle of olive oil, a dash of paprika and pita chips.

3. Asian Slaw

Your picnic is calling for a colorful side that’s sure to please every picnic guest.

PREP TIME: 20 minutes

Dressing Ingredients

¼ cup cashew or peanut butter

2 tablespoons white miso paste

2 tablespoons lime juice

1 ½ teaspoon sesame oil

1 teaspoon grated ginger

2 to 5 tablespoons water, or as needed

Slaw Ingredients

6 to 7 cups shredded red and/or green cabbage

Mix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell and 1 poblano

2 scallions, chopped

½ cup chopped cilantro, including stems

½ cup fresh basil, Thai basil, and/or mint

2 Thai chiles or 1 serrano pepper, diced

Sea salt

¼ cup toasted peanuts, pepitas, and/or sesame seeds

1 ripe peach, thinly sliced

How to prepare dressing

Whisk together the cashew or peanut butter, lime juice, sesame oil, and ginger, miso paste. Combine with enough water to create a dressing-like consistency.

How to prepare slaw

Toss the cabbage, peaches, basil/mint, scallions, cilantro, chiles, peppers, and ¾ of the dressing. Save remaining dressing for individual application. Then enjoy!