1. Chickpea Salad:
- In a large bowl, combine chickpeas, diced cucumber, sliced cherry tomatoes, chopped onion, and minced garlic.
- Drizzle with olive oil, lemon juice, and season with salt and pepper.
- Toss well and serve as a side dish or light lunch.
2. Zucchini Noodle Stir-Fry:
- Using a spiralizer, make zucchini noodles and set aside.
- In a large pan, heat olive oil and sauté sliced mushrooms, shredded carrots, and sliced bell peppers.
- Add the zucchini noodles and stir well. Drizzle with sesame oil and soy sauce, and serve hot.
3. Avocado Toast:
- Toast whole-grain bread and top with mashed avocado.
- Sprinkle with red pepper flakes, salt, and pepper.
- Optional: add sliced cherry tomatoes or smoked salmon for extra flavor.
4. Lentil Soup:
- In a pot, sauté chopped onions and minced garlic in olive oil.
- Add diced sweet potatoes, carrots, and celery, and cook until slightly softened.
- Add dried lentils and vegetable broth.
- Bring to boil, reduce heat and simmer until lentils are cooked. Season with salt, pepper, and garnish with chopped parsley.
5. Quinoa Veggie Bowl:
- Cook quinoa according to package instructions.
- In a large bowl, combine cooked quinoa, roasted sweet potato, steamed broccoli florets, and sliced avocado.
- Drizzle with balsamic vinaigrette and serve hot or cold.
6. Tofu Veggie Stir-fry:
- In a large pan, heat olive oil and sauté sliced onions and garlic.
- Add sliced bell peppers, diced zucchini, and diced mushrooms.
- Add tofu cubes and stir-fry until cooked.
- Drizzle with soy sauce and sesame oil and serve hot with brown rice.
7. Greek Salad: In a large bowl, combine chopped cucumber, diced tomato, sliced red onion, sliced Kalamata olives, and crumbled feta cheese. Drizzle with olive oil, balsamic vinegar, and sprinkle with oregano. Serve cold as a refreshing salad.