Combine chickpeas, cucumbers, cherry tomatoes, red onion, feta, olives, and a lemon-oregano dressing for a protein-packed vegetarian lunch.
Fresh parsley, mint, cucumbers, tomatoes, and cooked quinoa tossed in lemon juice and olive oil make this refreshing grain bowl a must-try.
Fill whole wheat pita with tuna, arugula, roasted red peppers, olives, and hummus for a balanced, grab-and-go Mediterranean meal.
Use cooked lentils, spinach, cherry tomatoes, feta, and tahini dressing in a whole grain wrap. High in fiber and perfect for meal prep.
Pair grilled zucchini, bell peppers, eggplant, and hummus with warm pita or couscous. A nutrient-dense, plant-forward lunch.
Toss cooked orzo with flaked salmon, spinach, olives, and lemon vinaigrette for a light, omega-3-rich Mediterranean lunch option.
Serve baked falafel over greens or in a wrap with cucumbers, tomatoes, and homemade tzatziki. A satisfying plant-based powerhouse.
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