Combine cooked chickpeas with diced cucumbers, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
Mix the cooked orzo with chopped cucumbers, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
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Fill with sliced cucumbers, tomatoes, red bell peppers, shredded lettuce, thinly sliced red onion, and crumbled feta cheese.
Toss diced eggplant, zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, garlic powder, dried oregano, salt, and pepper.
Top with sliced cherry tomatoes, sliced red onion, chopped artichoke hearts, Kalamata olives, and crumbled feta cheese.
Mix the cooked couscous with diced tomatoes, chopped spinach, crumbled feta cheese, chopped fresh parsley, and a squeeze of lemon juice.
Add vegetable broth, diced tomatoes, cooked lentils, chopped kale, dried thyme, and bay leaves.
Top with breadcrumbs and grated Parmesan cheese. Bake until golden and bubbly.
Mix the cooked couscous with diced cucumber, cherry tomatoes, sliced black olives, chopped fresh mint, crumbled feta cheese, and a squeeze of lemon juice.
Mash cooked chickpeas with grated zucchini, minced garlic, chopped parsley, lemon zest, cumin, salt, and pepper.