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

Coconut Shrimp and Mango Salad Crispy Coconut Shrimp with Juicy Mango Salad and Lime-Chili Dressing Ingredients: For the coconut shrimp: 1 lb (450g) large shrimp, peeled and deveined Salt and pepper, to taste 1/3 cup flour 2 eggs, beaten 3/4 cup shredded coconut (unsweetened or sweetened) 1/2 cup panko breadcrumbs Vegetable oil, for frying For the mango salad: 2 ripe mangoes, peeled and diced 1 cup cherry tomatoes, halved 1/2 small red onion, thinly sliced 1/2 red chili, finely sliced (optional) 1/4 cup chopped fresh cilantro 4 cups mixed salad greens For the dressing: 2 tablespoons lime juice 1 tablespoon fish sauce 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon grated ginger Directions: Set up a dredging station: flour in one bowl, beaten eggs in another, and a mixture of coconut and panko in a third. Season shrimp with salt and pepper. Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing gently to adhere. Heat oil in a pan over medium heat and fry shrimp in batches until golden and crispy (about 2–3 minutes per side). Drain on paper towels. In a large bowl, toss mango, cherry tomatoes, red onion, chili, and cilantro with the mixed greens. Whisk together lime juice, fish sauce, honey, olive oil, and grated ginger to make the dressing. Drizzle salad with dressing and toss lightly. Top salad with crispy coconut shrimp. Serve immediately. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 480 kcal | Servings: 4 servings #coconutshrimp #mangosalad #tropicalsalad #crispyshrimp #seafoodsalad #summermeals #shrimprecipes #exoticflavors #limechili #mangorecipes #asianfusion #freshsalads #coconutcrunch #easyseafooddinner #spicysalad #lightdinners #refreshingmeals #tropicalfusion #flavorblast #fruitysavory Crispy coconut shrimp meets juicy mango salad This dish is sweet, spicy, crunchy, and refreshing all at once! Perfect for summer days

Chicken and Couscous Salad Zesty Lemon Chicken and Couscous Salad with Fresh Herbs Ingredients: 1 cup couscous 1 cup hot chicken broth 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 garlic clove, minced 1 1/2 cups cooked chicken breast, shredded or chopped 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons fresh mint, chopped Salt and black pepper, to taste Optional: 1/4 cup crumbled feta cheese Directions: In a large bowl, pour the hot chicken broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic. Add the cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste. If using, top with crumbled feta just before serving. Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 365 kcal | Servings: 4 servings #couscoussalad #chickensalad #healthylunch #easyrecipes #summermeals #quickmeals #proteinpacked #saladrecipes #herbysalad #freshsalads #mealprep #glutenoption #mintrecipes #lunchideas #mediterraneandiet #easychickenrecipes #quickandhealthy #saladwithfeta #lowcaloriemeal #simplemeals Whipping up this Zesty Lemon Chicken and Couscous Salad is a breeze Packed with flavor and ready in 20 minutes—perfect for busy days or light summer dinners!

Chicken, Cucumber, Tomato & Avocado Salad Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado Ingredients: 2 cooked chicken breasts, shredded or cubed 1 large cucumber, diced 1 cup cherry tomatoes, halved 1 ripe avocado, diced 2 tablespoons red onion, finely chopped 2 tablespoons fresh parsley or cilantro, chopped Juice of 1 lemon 1 tablespoon olive oil Salt and freshly ground black pepper, to taste Optional: crumbled feta, mixed greens, or arugula Directions: In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine, being careful not to mash the avocado. Serve chilled or at room temperature, over a bed of greens if desired. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2–3 servings #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!

Shrimp and Farro Salad Lemon-Herb Shrimp & Farro Salad with Feta and Arugula Ingredients: 1 cup farro 2 cups water or vegetable broth 1/2 teaspoon salt 1 lb shrimp, peeled and deveined 1 tablespoon olive oil Salt and pepper, to taste 2 cups baby arugula 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley Juice of 1 lemon 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard Directions: Rinse farro under cold water. In a pot, bring water or broth and salt to a boil. Add farro, reduce heat, and simmer uncovered for 25-30 minutes, or until tender. Drain excess liquid and let cool. Meanwhile, season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side, until pink and opaque. Remove and let cool slightly. In a small bowl, whisk together lemon juice, red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper. In a large bowl, combine cooled farro, arugula, cherry tomatoes, red onion, feta, and parsley. Add shrimp and drizzle with the dressing. Toss gently to combine and serve warm or chilled. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 390 kcal | Servings: 4 servings #shrimpandfarro #healthysalad #grainbowl #easyseafoodrecipes #arugulasalad #summermeals #pescatarian #mediterraneandiet #wholegrain #highproteinmeal #shrimprecipes #simplelunch #mealprepideas #freshflavors #grainbasedsalad #hearthealthy #fetaandshrimp #quickhealthymeals #diabeticfriendly #coolmeals Fresh, herby, and packed with flavor! This Shrimp and Farro Salad is a perfect light meal or meal prep star!