Mediterranean Chickpea and Feta Salad Zesty Mediterranean Chickpea Salad with Feta, Herbs, and Lemon-Olive Oil Dressing Ingredients: 1 can (15 oz / 425g) chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1 cucumber, diced 1/4 red onion, thinly sliced 1/2 cup crumbled feta cheese 1/4 cup Kalamata olives, halved 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1 teaspoon red wine vinegar 1/2 teaspoon dried oregano Salt and black pepper, to taste Directions: In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, and mint. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Add crumbled feta and toss again lightly. Chill for 10–15 minutes before serving, or serve immediately for a fresh bite. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 280 kcal | Servings: 4 servings #chickpeasalad #mediterraneandiet #fetasalad #vegetarianrecipes #healthyeating #freshsalads #mealprepideas #glutenfree #veggielovers #quicklunch #herbsalad #oliveoilrecipes #summermeals #proteinpacked #mediterraneanvibes #lemonfeta #easymeals #saladrecipes #plantbased #nutritiousanddelicious Fresh, fast, and full of flavor This Mediterranean Chickpea and Feta Salad is your go-to for a quick healthy lunch or vibrant side dish

Beetroot and Carrot Soup Vibrant Beet & Carrot Soup with Ginger and Citrus Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp fresh ginger, grated 3 medium carrots, peeled and chopped 2 medium beetroots, peeled and chopped 1 medium potato, peeled and diced 750ml vegetable stock Juice of 1 orange Salt and black pepper to taste Plain yogurt or crème fraîche, for garnish (optional) Fresh herbs (parsley or dill), for garnish Directions: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and ginger, and cook for 1 minute until fragrant. Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft. Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth. Stir in the orange juice and season with salt and pepper to taste. Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 180 kcal | Servings: 4 servings #beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!

Poke and Quinoa Salad Hawaiian Poke Quinoa Bowl with Avocado and Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp rice vinegar 1 tsp honey 1/2 avocado, diced 1/2 cucumber, diced 1/4 cup shredded carrots 2 radishes, thinly sliced 1/4 cup edamame, cooked and shelled 1 tbsp green onions, sliced 1 tsp sesame seeds (white or black) Optional: sliced nori, pickled ginger, or spicy mayo for garnish Directions: In a saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until quinoa is tender and water is absorbed. Fluff with a fork and let cool. In a medium bowl, combine soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss. Chill for 10–15 minutes. In serving bowls, layer the cooled quinoa with cucumber, carrots, radishes, edamame, avocado, and marinated tuna. Sprinkle with sesame seeds and green onions. Garnish with optional toppings like nori strips or spicy mayo. Serve immediately and enjoy this protein-packed, fresh bowl! Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 430 kcal | Servings: 2 bowls #pokequinoasalad #ahiquinoabowl #hawaiianpoke #quinoabowlrecipes #freshpoke #healthybowls #quinoapoke #sushigradeahi #cleanbowls #mealprepideas #healthylunches #nutritiousanddelicious #avocadolove #pokeandveggies #rainbowbowl #wellnessrecipes #pokeplating #highproteinlunch #wholesomebowls #easymeals Fresh, colorful, and absolutely delicious – this Poke and Quinoa Salad is the perfect light but satisfying meal!