Layer cucumbers, tomatoes, olives, feta, and red onion in jars. Add dressing when ready to eat.
1
Combine cooked lentils with roasted vegetables and a tahini dressing. Store in individual containers for grab-and-go lunches.
2
Use a base of quinoa or farro, add chickpeas, cucumbers, tomatoes, and tzatziki. Top with olives and feta.
3
Fill whole grain pita pockets with hummus, chopped veggies, and grilled chicken. Pack for a filling lunch.
4
Sauté shrimp with garlic, tomatoes, and feta. Mix with cooked orzo pasta for a one-pot meal.
5
Fill chicken breasts with a mixture of spinach, feta, and herbs. – Bake and serve with a side of roasted vegetables.
6
Roast a mix of your favorite Mediterranean vegetables. Spread hummus on whole grain wraps and fill with roasted veggies.
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