Quinoa Salad with Chickpeas and Avocado: – Combine cooked quinoa with canned chickpeas, diced avocado, cherry tomatoes, cucumber, and a lemon-tahini dressing for a nutritious and satisfying meal.
Salmon Salad Wraps: – Flake canned salmon and mix with Greek yogurt, diced celery, and dried dill. Serve wrapped in lettuce leaves with sliced cucumbers and bell peppers.
Turkey and Hummus Wrap: – Spread hummus on a whole-grain tortilla, layer with sliced turkey breast, spinach leaves, shredded carrots, and cucumber slices. Roll up and slice into pinwheels.
Greek Yogurt Chicken Salad: – Mix shredded rotisserie chicken with Greek yogurt, diced apples, grapes, celery, and walnuts. Serve over mixed greens or stuffed into a whole-grain pita.
Tuna and White Bean Salad: – Combine canned tuna with white beans, cherry tomatoes, red onion, parsley, and a lemon vinaigrette. Serve over arugula or baby spinach.
Egg Salad Lettuce Wraps: – Mash hard-boiled eggs with Greek yogurt, Dijon mustard, diced celery, and green onions. Spoon onto lettuce leaves and top with sliced avocado and cherry tomatoes.
Mediterranean Chickpea Salad: – Toss canned chickpeas with diced cucumber, cherry tomatoes, Kalamata olives, feta cheese, and a lemon-olive oil dressing. Sprinkle with chopped parsley and serve.
Shrimp and Avocado Salad: – Sauté shrimp with garlic and smoked paprika until cooked through. Serve over mixed greens with diced avocado, cherry tomatoes, and a balsamic vinaigrette.
Vegetarian Lentil Salad: – Mix cooked lentils with diced bell peppers, cucumbers, cherry tomatoes, feta cheese, and a lemon-tahini dressing. Top with chopped fresh herbs like parsley or cilantro.
Grilled Chicken and Veggie Skewers: – Thread chunks of grilled chicken breast, bell peppers, onions, and zucchini onto skewers. Serve with a side of quinoa or brown rice and tzatziki sauce for dipping.