Combine cooked quinoa, roasted chickpeas, cucumbers, tomatoes, and red onion. Finish with lemon tahini dressing and fresh parsley.

Farro tossed with kalamata olives, cherry tomatoes, cucumber, red onion, and feta. Drizzle with extra virgin olive oil and red wine vinegar.

Layer brown rice with flaked tuna, arugula, avocado, and artichokes. Add capers and a lemon vinaigrette for bold Mediterranean flavor.

Pearl couscous with roasted zucchini, eggplant, bell peppers, and chickpeas. Dress with garlic-lemon vinaigrette and sprinkle of mint.

Serve cooked barley with baked falafel, shredded romaine, cucumber, tomatoes, and a dollop of tzatziki for a hearty vegetarian lunch.

Mix bulgur wheat with cooked lentils, chopped parsley, scallions, and cherry tomatoes. Season with olive oil, lemon juice, and a pinch of cumin.