@chocchip: Yes…I do use canned. I think I prefaced the recipe saying that but I will check. I sometimes add chopped cucumbers, too.
Another recipe I like is a layered Greek Hummus dip.
Place hummus in bowl. Layer chopped cucumber, chopped tomatoes, chopped kalamata or regular black olives, chopped red bell pepper. Sprinkle feta cheese on top. Serve with cut up veggies/pita chips or spoon in to pita bread. Oh…I sometimes sprinkle some fresh basil on top. Could also try dill or chives.
Oops, you sure did! :-B
Thanks for the recipes. I’d like to make them!
acollegestudent: I may get to a regular store before I get to a Trader Joes, but either way I wrote myself a note to look for that bread, thanks!
Fallgirl: Hope some of these ideas help you!
And what is better than a caprese salad right now! We also add sliced avocado to the mozzarella, yummy fresh tomatoes and basil drizzled with olive oil. I am always on the hunt for Heirloom tomatoes. I believe you can taste the difference! 
I make a large blender full of green smoothies (greens, fruit, and chia or flax seeds) and put them in the freezer.
Take one out in the morning and it will be thawed to a good consistency by lunchtime.
motherbear - are you saying that veggie smoothies will survive a couple days in the freezer?
Smokey Oven Roasted Chickpeas
2 can chickpeas-drained and rinsed
2 tbsp. olive oil
1 tsp. smoked paprika
1/4 tsp. garlic
1/8 tsp. cayenne pepper
Heat oven to 400 degrees
Toss chickpeas with olive oil
Spread on large baking sheet
Shake the pan a few times during baking
Cook approx. 40 minutes
Roast until golden brown and crisp
Remove chickpeas from oven
mix all spices
Sprinkle on chick peas and shake to coat
^^^ I love roasted chickpeas!
Wow, there are some really great ideas here. I’ll be going through more closely when I get home. Thanks, all!
I had this at a restaurant recently and tried to make it myself. Sabaray mentioned it. I cooked lentils and roasted beets. Mixed greens, the lentils, beets (cooked both and cooled) with a vinaigrette and put goat cheese on top. It was very tasty and kept me full. I went for a long walk afterwards and did not bonk or even felt hungry.
I took my salad to a potluck and only myself and one other person would touch it. Of course the broccoli salad and potato salad were gone lol!
Just reading this thread while lunching at my desk. I had a cold quinoa salad with diced mango, black bean, grilled corn, light vinaigrette dressing. The mango is especially refreshing.
I love reading all of the ideas here! For those of you who have mentioned Ezekiel bread, you might give Dave’s Killer Bread a try- our whole family has converted but watch out as it is addicting!
@deb922 I love beets! And lentils too! I would love your salad!
@takeitallin I’ve never heard of Dave’s Killer Bread! What do you like about it?
I’ve mentioned this before in one of the threads, but organic beets are even tastier than regular beets! I treat myself to the organic kind because I really notice a difference in texture & flavor.
Dave’s Killer bread is the best- it is all natural, no animal fats, absolutely delicious!!! It comes in a number of different styles including some thin-cut slices that are 60 calories per slice. I like that one mostly because it is the perfect sized for my sandwiches. The company is out of Portland OR and has only been available where I live in So Cal for a couple of years so maybe is not available everywhere yet. So good-dense but moist with tons of texture and flavor. I could not go back to Ezekiel.
Deb922- I would have eaten your salad. I am going to try to make something similar today. I have beets and lentils. What did you use in your dressing? I make several different vinaigrette. Some I add maple syrup or honey but others I leave more tart.
I nearly always cook enough dinner that there are leftovers for lunch, because that’s what I want to eat. I don’t do sandwiches any more. I like salad with nuts a little cheese (for flavor) and some leftover (or bought for the occasion) meat or beans. I often throw in leftover vegetables like squash, broccoli or cauliflower into the salad. If you are taking it to work but the dressing in a separate container.
I don’t eat a lot of snacks when I do, it usually plain yogurt and fresh fruit with maybe a teaspoon or so of granola, or a banana or cracker with a little bit of peanut butter. Or hummus, baba ganoush or other similar spreads with carrots or red peppers. There’s a new spread at Trader Joes with walnuts, red peppers and pomegranates (Muhammara) that is really good.
Sorry mom60, I’ve been gone all day.
I made a simple vinaigrette, olive oil, lemon juice, Dijon mustard, salt and pepper. Not too tart.
I went to the farm market today but they didn’t have any beets 
I made the EXACT same dressing last night! So good I was wanting to dump it on my quinoa/kale mix!!!
Too bad Deb, I saw beets at the FM today! I also just bought some this weekend at the grocery store - I LOVE beet greens! My garden beets aren’t doing the best…
Thanks Deb. That is one of my regular vinaigrettes. I had a red wine, olive oil and herb vinaigrette in the fridge and I’m using that. I usually use Puy lentils but went with green this time. I had a mix of beet colors. A red, candy cane, yellow and white. I will see what my H thinks. I make a lot of lentil dishes and while they taste great they aren’t the prettiest. Lentils and beets are two of my favorite things to cook with.
Kajon,
Yes, I freeze the veggie smoothies for several days, occasionally longer. There is an optimal level of thawing–if you wait too long–you might end up with juice, but that is still good.