Cook quinoa, then mix with parsley, mint, tomatoes, and lemon juice. Let it chill overnight for a light, fiber-packed lunch that improves with time.
Combine chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta. Store with olive oil dressing and assemble when ready to eat.
Toss canned tuna with white beans, arugula, red onion, and lemon-olive oil dressing. Refrigerates well and gets more flavorful overnight.
Roast bell peppers, zucchini, and eggplant, then mix with couscous and herbs. Perfect warm or cold—an ideal make-ahead Mediterranean option.
Mix cooked lentils with spinach, tomatoes, and feta, then wrap in a whole grain tortilla. Keeps well overnight and easy to grab in the morning.
Cook whole grain pasta, toss with olives, cherry tomatoes, spinach, and vinaigrette. Chill overnight for a flavorful, ready-to-go lunch.