Mix tuna with chickpeas, red onion, cucumber, olives, and olive oil. Serve over greens or in a pita for a fast, protein-rich Mediterranean meal.

Sauté chickpeas with cumin, paprika, and garlic. Serve over quinoa with chopped veggies and a drizzle of tahini lemon sauce. Ready in minutes!

Spread hummus on a whole wheat wrap, then add cucumbers, tomatoes, spinach, olives, and feta. Roll and enjoy a portable plant-based lunch.

Cook orzo and toss with sautéed spinach, garlic, crumbled feta, and lemon zest. Serve warm or chilled for a refreshing grain-based lunch.

Pan-sear halloumi cheese and serve over arugula with cherry tomatoes, olives, and a lemon-olive oil vinaigrette. Light yet satisfying.

Scramble eggs with spinach and tomatoes, then stuff into a whole grain pita. Top with a dollop of yogurt and herbs for a Mediterranean twist.