8 Satisfying Lunch Ideas.

Marlena Kur

(1) Salmon bowl with cilantro lime rice and tomato avocado salad.


(2) Greek Chickpea and Rice Salad with tangy vinaigrette.

Salad Ingredients: . – 2 cups romaine lettuce, chopped. – 1/2 cup cooked rice of choice (I used leftover rice pilaf with orzo). – 1/2 cup chickpeas. – 1/2 cup cucumber, cut into one inch pieces. – 1/2 cup tomato, cut into 1 inch pieces. – 2 tablespoons red onion, chopped. – 1/4 cup Kalamata olives, pitted and sliced. – 1/2 cup feta cheese crumbled.

Greek Vinaigrette: . – 3 tablespoons red wine vinegar. – 1/4 cup extra virgin olive oil. – 2 tablespoons fresh lemon juice. – 1 teaspoon dried oregano. – 1/2 teaspoon salt. – 1/2 teaspoon ground black pepper. . Add all salad ingredients to a bowl. Prepare dressing in a small bowl or mason jar and mix well. Pour over salad and toss. Makes 2 servings.

(3) Honey Mustard Chicken Salad.

(4) Cauliflower rice burrito bowl.


(5) Tuna avocado toast with white bean and cucumber salad. 

(6) Rainbow Veggie Salad with fresh parsley and dill.

(7) Hummus Veggie Bowl

Homemade Hummus

Ingredients:
1 15.5 oz can of chickpeas drained and rinsed.
2-4 tablespoons extra virgin olive oil.
1/4 cup tahini. Juice of 1-2 lemons.
1 large clove garlic minced.
1/2 teaspoon ground cumin.
2-3 tablespoons water.
Salt and pepper to taste.

Optional garnish – extra virgin olive oil, fresh chopped parsley, paprika, whole chickpeas.

Add all ingredients a food processor or blender. Pulse or blend until smooth and creamy. Add more olive oil if needed for your desired consistency and/or more lemon juice if you like it extra tangy.

(8) Citrus Chicken Salad.

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