#lightlunch

This Tortilla Pizza with Figs, Feta, Bacon, and Arugula is a delightful combination of sweet figs, savory bacon, creamy feta cheese, and peppery arugula. It's a quick and easy pizza recipe that's perfect for a light lunch or dinner.

Ingredients: 4 small flour tortillas. 8 fresh figs, sliced. 1 cup crumbled feta cheese. 8 slices cooked bacon, crumbled. 2 cups fresh arugula. 2 tablespoons olive oil. Salt and pepper to taste. Optional: balsamic glaze for drizzling.

Instructions: Preheat your oven to 400F 200C. Place the tortillas on a baking sheet lined with parchment paper. Drizzle a little olive oil over each tortilla and use a brush to spread it evenly. Divide the sliced figs evenly among the tortillas, arranging them in a single layer. Sprinkle the crumbled feta cheese over the figs. Next, evenly distribute the crumbled bacon on top of the cheese. Bake in the preheated oven for about 8-10 minutes or until the edges of the tortillas are crispy and the cheese is melted and slightly golden. While the tortilla pizzas are baking, toss the fresh arugula with 2 tablespoons of olive oil, and season with salt and pepper to taste. Remove the tortilla pizzas from the oven and let them cool slightly. Once cooled, top each pizza with the dressed arugula. If desired, drizzle with balsamic glaze for added flavor. Slice and serve your delicious Tortilla Pizza with Figs, Feta, Bacon, and Arugula immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Mediterranean Chickpea Salad is a refreshing and satisfying dish that combines the flavors of the Mediterranean with the goodness of chickpeas. It's perfect for a light lunch or dinner and makes for a stunning food photography subject with its vibrant colors and fresh ingredients.

Ingredients: 2 cups canned chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss to combine, ensuring everything is well coated. Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and garnish with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty and healthy salad with pomegranate seeds, pearl barley, and an astringent pomegranate vinaigrette that is based on Egyptian food. This salad is great for a light lunch or as a side dish because it has a nice mix of tastes and textures.

Ingredients: 1 cup pearl barley. 2 cups water. 1/2 cup pomegranate seeds. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh parsley leaves. 1/4 cup chopped red onion. 1/4 cup crumbled feta cheese. 1/4 cup chopped cucumber. 1/4 cup chopped tomatoes. 2 tablespoons extra-virgin olive oil. 2 tablespoons pomegranate molasses. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Rinse the pearl barley under cold water and drain. In a medium saucepan, combine the rinsed barley and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes or until the barley is tender but still slightly chewy. Drain any excess water and let it cool. In a large bowl, combine the cooked barley, pomegranate seeds, fresh mint, fresh parsley, red onion, feta cheese, cucumber, and tomatoes. In a small bowl, whisk together the extra-virgin olive oil, pomegranate molasses, and lemon juice to make the vinaigrette. Season with salt and pepper to taste. Drizzle the pomegranate vinaigrette over the salad and toss everything together to coat evenly. Serve the Egyptian Barley Salad with Pomegranate Vinaigrette chilled or at room temperature. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This quinoa salad is healthy and refreshing, with cherry tomatoes, avocado, and a lemon tahini dressing that is zingy. That is why this salad is great for a light lunch or as a side dish. It is full of protein, fiber, and healthy fats.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 ripe avocado, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup toasted almonds, chopped. Salt and pepper to taste.

Instructions: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool to room temperature. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, cilantro, and toasted almonds. In a small bowl, whisk together the Lemon Tahini Dressing ingredients. Pour the dressing over the salad and toss gently to coat all ingredients. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional cilantro and almonds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes