You may notice some themes: first, I am a big fan of chickpeas and other legumes and use them quite frequently. I also love to roast vegetables - roasting brings out the sweetness in all types of vegetables and adds a nice contrast to the grains and legumes. I am a former vegetarian, and my lunches are still usually vegetarian. It's fun to experiment with new beans and grains!
Here is a list of my weekly lunch posts, in chronological order by type:
Salads:
- Chickpeas, hazelnuts, green beans, carrots, hard boiled egg
- Sprouted lentils and beets
- Chickpeas, quinoa, roasted tomatoes, feta
- Sprouted lentils, wheatberries, and leftover tomato-summer squash gratin
- Chickpeas, quinoa, roasted delicata squash, hazelnuts
- Barley with Roasted Summer Vegetables
- Sweet Potato Salad with Orca Beans
- Barley and Roasted Delicata Squash Salad
- Quick Barley Salad
- Barley Salad with Artichoke Hearts
- Broccoli Pesto Quinoa
- Spinach salad with Tofu, Tangelo and Avocado
- Tuna and White Bean Salad
- Millet Salad with Swiss Chard and Roasted Squash
- Yellow Split Pea Salad with Cilantro Pesto
- Roasted Beets and Wheatberry Salad with Garlic-Lemon-Herb Vinaigrette
- Quinoa salad with roasted fennel, carrot and kale
- Apple Crunch Salad with Smoked Cheddar
- Spring Millet Salad
- Citrusy Barley and Golden Beet Salad
- Black Rice Salad with Watercress Pesto and Harissa-Roasted Vegetables
- Lemon-Tahini Lentil Salad
Soups:
- Orca Bean and Delicata Squash Soup
- Curried Sweet Potato Soup
- Easy Pumpkin Red Lentil Soup
- Black Eyed Pea, Sweet Potato and Kale Soup
- Moroccan-ish Chickpea Soup
Sandwiches, etc.:
I hope these give you some ideas!