Jen Causey
These veggie-packed meals are ready in just 10 minutes or less.
If you prefer a creamier texture, gently mash some of the beans as you stir everything together.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Photo:Jen Causey
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
Using store-bought salad dressing saves time, but you could alsomake your own tangy vinaigrette.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Tex-Mex Salad
Get all the protein – 17 grams – you need without the fat and cholesterol.
Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad comes together in just 10 minutes.
Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.
Served with whole-wheat pita and prepared hummus, it makes a filling, yet healthy lunch.
Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.
When you’re ready to eat, shake the dressing well, add it to the salad and toss.
Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.
Chile-Spiced Chickpea Salad
This flavorful chickpea salad gets heat from sambal oelek, a ground chile paste.
Carrots provide crunchy texture to contrast the chickpeas in this easy no-cook recipe.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly
