Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Turkey Roll-Ups

Yield: 4 servings

12 slices organic turkey breast
1/2 cup hummus
6 leaves of red lettuce, spine removed and torn in half
1 cucumber, deseeded and cut into batons
1 red pepper, sliced
1 yellow pepper, sliced
2 tbsp basil, chiffonade

1. Lay out one slice of turkey breast. Spread with a thin layer of hummus.
2. Place a piece of lettuce on top leaving some hummus on the far end of the turkey uncovered.
3. Take one baton of cucumber and one slice each of red and yellow pepper and place on one end of turkey slice. Top with a few slices of basil.
4. Roll to enclose vegetables. Hummus should "glue" the roll together.
5. Repeat with remaining slices of turkey.


http://www.foodnetwork.com/recipes/ellie-krieger/turkey-roll-ups-recipe-1957544

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Mexican Quinoa Salad Cups

Yield: 4 servings

1 cup quinoa (or rice)

2 cups water (or vegetable stock)
1 tbsp olive oil
1 lb ground turkey

1 can black beans, drained and rinsed

1 cup whole kernel corn

1/2 cup salsa, plus more for serving

1 tbsp nutritional yeast 

1 tbsp cumin powder

2 tsp chili powder

2 tsp garlic powder
salt and pepper
zest and juice of 1 lime
1/4 cup cilantro, chopped
lettuce for cups, separated

1. In a medium pot, add quinoa and water and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer for 15 minutes, until all liquid is absorbed and quinoa is fluffy. Remove from heat.
2. Meanwhile, in a pan, heat olive oil over medium-high heat. Once hot, add turkey and saute until cooked through. Remove from heat.

3. Add cooked quinoa and turkey to a large mixing bowl and add remaining ingredients. Stir to combine.
4. Serve in individual lettuce cups with more salsa and avocado cilantro dressing. Can also be used as a stuffing for peppers.
5. Best when fresh, though leftovers keep covered in the refrigerator for 2 to 3 days.


https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

Taco Salad

Yield: 4 servings

1 tbsp olive oil
1 lb ground beef
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
salt and pepper
1 small head romaine lettuce, chopped
1 can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels
1 carrot, grated
2 green onions, finely sliced

1. In a large skillet, heat the olive oil over medium-high heat. Add ground beef and seasonings. Cook until beef is browned and completely cooked through. Remove from heat.
2. In a large bowl, combine all remaining ingredients. Top with cooled beef just before serving.
3. Serve with cilantro lime dressing.


http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

Tofu Lettuce Wraps

Yield: 4 servings

Sauce:

3 tbsp hoisin sauce

3 tbsp tamari

2 tbsp rice vinegar

1 tsp sesame oil

2 tbsp canola oil

ground meat - eg turkey, beef, chicken (optional)

1 12-14oz package extra firm tofu

2 cloves garlic, minced

1 knob freshly grated ginger

1 cup mushrooms, finely chopped

1 can water chestnuts, drained and finely chopped

1 carrot, grated

1/2 tsp red pepper flakes

4 green onions, finely sliced, divided

8-12 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves

1. In a small bowl, stir together the sauce ingredients. Set aside.

2. Press the tofu between paper towels to squeeze out as much liquid as possible.

3. In a large skillet over medium-high heat, cook the ground meat if using. 

4. Crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes.

5. Add the garlic, ginger, and mushrooms. Continue cooking about 3 minutes more. 

6. Stir in the water chestnuts, carrot, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

7. Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, about 1 minute.

8. Spoon the tofu mixture into individual lettuce leaves and top with remaining green onions.

http://www.wellplated.com/vegetarian-lettuce-wraps/