Greek Salad with Chickpeas: Combine chopped cucumbers, tomatoes, bell peppers, red onions, olives, and feta cheese with cooked chickpeas for a protein-rich twist on a classic Greek salad.
Veggie Wrap: Fill a whole wheat wrap with hummus, mixed greens, roasted vegetables (such as eggplant, zucchini, and bell peppers), and crumbled feta cheese for a satisfying and nutritious lunch.
Quinoa Tabouli Bowl: Toss cooked quinoa with chopped parsley, tomatoes, cucumbers, red onions, and chickpeas, dressed with lemon juice, olive oil, and spices for a refreshing and protein-packed meal.
Stuffed Bell Peppers: Fill halved bell peppers with a mixture of cooked quinoa, black beans, diced tomatoes, onions, corn, and spices, topped with shredded mozzarella.
Lentil Soup: Simmer lentils with diced tomatoes, carrots, celery, onions, garlic, vegetable broth, and Mediterranean spices like oregano and thyme for a hearty and protein-rich soup.
Veggie Buddha Bowl: Build a bowl with cooked farro or brown rice, roasted vegetables (such as cauliflower, Brussels sprouts, and carrots), marinated tofu or tempeh.
Chickpea Salad: Mix cooked chickpeas with diced cucumbers, cherry tomatoes, red onions, Kalamata olives, and crumbled feta cheese, dressed with olive oil, lemon juice.
Lentil Moussaka: Layer roasted eggplant slices with cooked lentils, tomato sauce, and a creamy yogurt and feta cheese topping, then bake until golden and bubbly.
Quinoa Stuffed Tomatoes: Hollow out ripe tomatoes and stuff them with a mixture of cooked quinoa, chickpeas, diced cucumbers, parsley, mint, lemon juice, and crumbled.
Falafel Bowl: Serve homemade or store-bought falafel with a variety of Mediterranean-inspired toppings like hummus, tabbouleh, mixed greens, olive.