30+ Delicious High-Fiber Lunch Recipes to Boost Your Digestive Health

Eating fiber is one of the simplest yet most powerful ways to improve your overall health, especially when it comes to digestion, heart health, and weight management.

Whether you’re looking to boost your daily fiber intake or simply enjoy more nourishing meals, lunch is the perfect opportunity to do so. Incorporating fiber-rich foods like vegetables, whole grains, legumes, and fruits can leave you feeling fuller longer, aid digestion, and support a healthy gut microbiome.

In this article, we’ve compiled 30+ high-fiber lunch recipes that are not only packed with nutritional value but also bursting with flavor.

From hearty salads and grain bowls to wraps and soups, these meals are sure to satisfy your hunger while helping you meet your daily fiber goals.

So, grab your apron and get ready to dig into these wholesome, fiber-filled recipes!

30+ Delicious High-Fiber Lunch Recipes to Boost Your Digestive Health

Including more fiber in your diet is a fantastic way to promote overall health and wellness, and with these 30+ high-fiber lunch recipes, it’s easier than ever to make nutritious choices.

Whether you’re following a specific dietary plan or simply looking for healthy lunch ideas, these recipes will help you stay satisfied, energized, and nourished throughout the day.

From vibrant vegetable bowls and hearty soups to simple wraps and satisfying salads, the possibilities are endless when it comes to creating delicious, fiber-packed meals.

So, try out a few (or more) of these recipes, and embrace the benefits of fiber in your everyday life.

Happy cooking and here’s to a healthier, more energized you!

Hearty Chickpea & Quinoa Salad

This Hearty Chickpea & Quinoa Salad is a fiber-packed, protein-rich dish that’s both satisfying and energizing. With a medley of fresh vegetables, hearty grains, and creamy chickpeas, it’s perfect for a filling lunch that will keep you full for hours while supporting digestive health.

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Chill for 20 minutes before serving for best flavor.

This chickpea & quinoa salad isn’t just delicious—it’s a nutritional powerhouse. With over 10 grams of fiber per serving, it supports digestive health, balances blood sugar, and keeps hunger at bay. It’s easy to prepare in advance, making it a perfect choice for busy weekdays or meal prep sessions. Enjoy it on its own or as a side with grilled proteins for an even heartier meal.

Sweet Potato & Black Bean Wrap

The Sweet Potato & Black Bean Wrap is a warm, flavorful, and fiber-rich lunch option that brings together the natural sweetness of roasted sweet potatoes and the earthiness of black beans. Wrapped in a whole-wheat tortilla, it offers a satisfying texture and a boost of plant-based nutrition.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1 tablespoon plain Greek yogurt or plant-based alternative
• 1 whole-wheat tortilla

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender.
2. Warm the tortilla in a dry skillet or microwave.
3. In the center of the tortilla, layer roasted sweet potatoes, black beans, lettuce, tomatoes, and a drizzle of Greek yogurt.
4. Roll up the tortilla tightly, tucking in the sides as you go. Slice in half and serve warm.

This wrap delivers an impressive 12 grams of fiber in a single serving, thanks to the sweet potato, black beans, and whole-wheat tortilla. It’s a delicious way to fuel your afternoon with slow-digesting carbs and plant-based protein, keeping you energized without the post-lunch slump. Pair it with a side of fruit or a small salad for an even more fiber-filled meal.

Lentil & Veggie Soup

A steaming bowl of Lentil & Veggie Soup is a comforting and nourishing lunch that’s brimming with fiber, protein, and vitamins. Lentils cook quickly and pair beautifully with hearty vegetables, creating a satisfying meal that’s perfect for both cold days and light midday nourishment.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 cup dry lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
2. Add carrots, celery, and zucchini; cook for another 5 minutes.
3. Stir in lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until lentils are tender.
5. Ladle into bowls and garnish with fresh parsley before serving.

Not only is this Lentil & Veggie Soup incredibly satisfying, but it also boasts around 15 grams of fiber per serving. The combination of lentils and vegetables ensures a balanced meal that promotes gut health, stabilizes blood sugar, and supports heart health. Plus, it stores beautifully—just reheat for a quick, wholesome lunch anytime during the week.

Mediterranean Hummus & Veggie Pita

The Mediterranean Hummus & Veggie Pita is a simple yet flavorful high-fiber lunch that celebrates fresh, wholesome ingredients. Loaded with crunchy vegetables and creamy hummus inside a whole-wheat pita, this meal offers a satisfying balance of textures and nutrients while being easy to prepare in minutes.

Ingredients:

• 1 whole-wheat pita pocket
• 1/4 cup hummus
• 1/4 cup shredded carrots
• 1/4 cup sliced cucumber
• 1/4 cup chopped spinach or mixed greens
• 1/4 cup diced tomatoes
• 2 tablespoons crumbled feta cheese (optional)
• A squeeze of lemon juice

Instructions:

1. Warm the pita slightly in a toaster or microwave to make it more pliable.
2. Cut the pita in half to create two pockets.
3. Spread hummus evenly inside each pocket.
4. Fill each pita half with shredded carrots, cucumber, spinach, and diced tomatoes.
5. Add crumbled feta and a squeeze of lemon juice, if desired.
6. Serve immediately or wrap for lunch on the go.

This Mediterranean-inspired pita is not only bursting with fresh flavors but also packs about 9 grams of fiber per serving. The combination of whole grains, legumes, and vegetables makes it a heart-healthy, digestion-friendly lunch that feels light yet keeps you full for hours. It’s ideal for busy workdays or a quick picnic lunch.

Black Bean & Corn Stuffed Peppers

Black Bean & Corn Stuffed Peppers are a vibrant, fiber-filled lunch that transforms simple ingredients into a hearty and colorful meal. By using fiber-rich black beans, corn, and brown rice inside tender baked bell peppers, this dish is as nutritious as it is beautiful on the plate.

Ingredients:

• 2 large bell peppers (any color), halved and seeds removed
• 1/2 cup cooked brown rice
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup diced tomatoes
• 1/4 cup shredded cheese (cheddar or Monterey Jack)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix brown rice, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
3. Place bell pepper halves cut-side up in a baking dish. Fill each half with the rice and bean mixture.
4. Top with shredded cheese.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and peppers are tender.
6. Garnish with fresh cilantro before serving.

Each stuffed pepper provides a flavorful package of about 13 grams of fiber, making it an excellent option for anyone looking to increase their daily fiber intake. This dish also reheats well, so you can enjoy it for lunch throughout the week. It’s filling, nutrient-dense, and perfect for a balanced plant-based meal.

Avocado & White Bean Toast

The Avocado & White Bean Toast elevates the classic avocado toast by adding creamy white beans for an extra boost of fiber and protein. Quick to assemble and packed with healthy fats, this lunch is perfect for busy days when you want something nutritious, satisfying, and flavorful.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1/2 ripe avocado
• 1/4 cup canned white beans (such as cannellini or navy beans), rinsed and mashed
• 1 teaspoon lemon juice
• 1/2 teaspoon olive oil
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a small bowl, mash the avocado with the white beans, lemon juice, olive oil, salt, and pepper until mostly smooth.
2. Spread the mixture evenly over the toasted bread slices.
3. Sprinkle with red pepper flakes if desired.
4. Serve immediately with a side salad or fresh fruit.

This simple yet satisfying Avocado & White Bean Toast delivers about 10 grams of fiber per serving, thanks to the whole-grain bread, beans, and avocado. It’s a heart-healthy, gut-friendly lunch that comes together in under 10 minutes but feels gourmet and nourishing. Enjoy it as an easy weekday lunch or even a light brunch option.

Spicy Roasted Vegetable & Lentil Bowl

This Spicy Roasted Vegetable & Lentil Bowl is a hearty and flavorful lunch that packs a punch with roasted vegetables and fiber-rich lentils. The smoky, spicy seasoning and the earthy lentils combine to create a meal that’s both nutritious and satisfying, perfect for those looking to add more plant-based fiber to their diet.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 sweet potato, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili flakes
• Salt and pepper to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the zucchini, bell pepper, and sweet potato with olive oil, smoked paprika, cumin, chili flakes, salt, and pepper. Spread the vegetables on a baking sheet in a single layer.
3. Roast for 20–25 minutes, or until the vegetables are tender and slightly charred.
4. While the vegetables are roasting, cook lentils according to package directions, if not already prepared.
5. In a bowl, combine lentils and roasted vegetables. Drizzle with tahini and lemon juice.
6. Toss everything together, garnish with fresh cilantro, and serve warm.

This Spicy Roasted Vegetable & Lentil Bowl is a fiber-packed, delicious meal with around 15 grams of fiber per serving. The combination of roasted vegetables and lentils provides a perfect balance of complex carbs, protein, and healthy fats. It’s an ideal choice for a filling and wholesome lunch that also offers a significant boost to your digestive health.

Kale & Quinoa Stuffed Sweet Potatoes

Kale & Quinoa Stuffed Sweet Potatoes are a vibrant and satisfying lunch option that’s as nourishing as it is delicious. The naturally sweet flavor of baked sweet potatoes pairs perfectly with the earthy quinoa and nutrient-dense kale, making this dish an excellent source of fiber and essential vitamins.

Ingredients:

• 2 medium sweet potatoes
• 1/2 cup cooked quinoa
• 1 cup kale, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon tahini or yogurt for drizzling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes a few times with a fork and bake directly on the oven rack for 45–50 minutes, until tender.
3. While the sweet potatoes bake, sauté the kale in olive oil over medium heat until wilted, about 3–4 minutes.
4. Stir in the cooked quinoa, garlic powder, smoked paprika, salt, and pepper, and cook for another 2 minutes.
5. Once the sweet potatoes are done, cut them in half lengthwise and fluff the insides with a fork.
6. Stuff each sweet potato half with the quinoa and kale mixture.
7. Top with crumbled feta cheese (if using) and drizzle with tahini or yogurt before serving.

These Kale & Quinoa Stuffed Sweet Potatoes offer a hearty 12–15 grams of fiber per serving. This dish is rich in antioxidants, vitamins, and minerals, thanks to the combination of sweet potatoes, kale, and quinoa. The addition of tahini or yogurt gives it a creamy finish, making it a complete and satisfying lunch option that can be easily made ahead for meal prep.

Chickpea & Spinach Curry

Chickpea & Spinach Curry is a fragrant, comforting dish that’s full of fiber and packed with bold flavors. The creamy tomato-based sauce with chickpeas and spinach makes for a rich, nutrient-dense lunch that not only supports digestive health but also provides long-lasting energy through its combination of fiber and plant-based protein.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped
• 1 cup cooked brown rice or quinoa for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
2. Add minced garlic and grated ginger, and cook for another 1 minute until fragrant.
3. Stir in the turmeric, cumin, coriander, salt, and pepper, and cook for 1 more minute.
4. Add chickpeas, diced tomatoes, and coconut milk, and bring to a simmer.
5. Let the curry simmer for 10–15 minutes, allowing the sauce to thicken and flavors to meld.
6. Stir in fresh spinach and cook until wilted.
7. Serve the curry over cooked brown rice or quinoa, and garnish with fresh cilantro.

This Chickpea & Spinach Curry is not only incredibly flavorful but also rich in fiber, providing around 12–14 grams of fiber per serving. The chickpeas and spinach offer a great mix of plant-based protein and fiber, while the spices add depth to the dish. This curry is perfect for a satisfying and healthy lunch, and it pairs wonderfully with whole grains like quinoa or brown rice to make it even more fiber-packed.

Sweet Potato & Kale Salad with Lemon-Tahini Dressing

This Sweet Potato & Kale Salad is a nutritious, fiber-packed lunch that combines the sweetness of roasted sweet potatoes with the hearty texture of kale. Tossed in a tangy lemon-tahini dressing, this salad is not only filling but also packed with essential vitamins and minerals, making it a well-rounded meal.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries (optional)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon garlic powder
• 1-2 tablespoons water to thin dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potato with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25–30 minutes until tender and slightly browned.
2. In a large bowl, massage the chopped kale with a pinch of salt to soften it.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, salt, and pepper. Add water a tablespoon at a time until the dressing reaches your desired consistency.
4. Once the sweet potatoes are roasted, add them to the bowl with the kale along with red onion, sunflower seeds, and cranberries (if using).
5. Drizzle the dressing over the salad and toss everything together. Serve immediately.

This Sweet Potato & Kale Salad is a fiber-rich lunch that combines complex carbs, healthy fats, and plant-based protein, offering around 12 grams of fiber per serving. It’s a great way to boost digestion and keep you feeling satisfied throughout the afternoon. The addition of tahini and lemon dressing brings everything together in a creamy, tangy finish, making this salad a standout meal.

Mushroom & Barley Soup

Mushroom & Barley Soup is a warm, comforting, and fiber-rich lunch that’s perfect for cooler days. The earthy flavors of mushrooms paired with the nutty barley make this soup both hearty and nutritious, and the broth is packed with vegetables that add even more fiber and essential nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (cremini, button, or a mix)
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1/2 cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
2. Add the mushrooms, carrot, and celery to the pot and cook for 5–7 minutes until the vegetables begin to soften.
3. Stir in the barley, vegetable broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer for 35–40 minutes, or until the barley is tender and the flavors meld together.
4. Season with salt and pepper to taste. Remove the bay leaf before serving.
5. Garnish with fresh parsley and serve warm.

This Mushroom & Barley Soup is a fiber-packed, hearty option with around 10 grams of fiber per serving, thanks to the barley and vegetables. The combination of barley and mushrooms creates a rich texture, while the savory broth ties it all together. It’s a perfect meal for colder months and a great way to fill up on fiber while staying cozy.

Broccoli & Chickpea Stir-Fry

This Broccoli & Chickpea Stir-Fry is a quick and easy lunch that’s both high in fiber and packed with vibrant flavors. With crunchy broccoli, protein-packed chickpeas, and a savory sauce, it’s a well-balanced, plant-based meal that’s satisfying and perfect for busy weekdays.

Ingredients:

• 1 tablespoon sesame oil (or olive oil)
• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)
• Cooked brown rice or quinoa for serving

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the broccoli florets and sauté for 4–5 minutes until they start to soften.
2. Add the chickpeas, garlic, and ginger, and cook for another 2–3 minutes until fragrant.
3. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, and red pepper flakes. Pour this sauce over the broccoli and chickpeas, stirring to coat.
4. Continue cooking for another 5–7 minutes, letting the sauce thicken slightly and the flavors combine.
5. Serve the stir-fry over brown rice or quinoa, and sprinkle with sesame seeds for an added crunch.

This Broccoli & Chickpea Stir-Fry is a high-fiber, quick-cooking dish that offers about 14 grams of fiber per serving. The chickpeas provide plant-based protein, while the broccoli adds an extra fiber boost. The simple yet flavorful sauce ties the dish together, making it an excellent choice for a satisfying, balanced lunch. You can easily customize it by adding more veggies or swapping in different grains to suit your tastes.

Cauliflower & Chickpea Tacos

These Cauliflower & Chickpea Tacos are a vibrant, plant-based lunch option that’s both delicious and fiber-packed. Roasted cauliflower and chickpeas combine with fresh toppings and a tangy sauce to create a satisfying meal that will leave you feeling full and nourished.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn or whole-wheat tortillas
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced red onion
• 1/4 cup avocado, diced
• 1 lime, cut into wedges

For the Sauce:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1 teaspoon maple syrup
• 1/4 teaspoon garlic powder
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 20–25 minutes, or until golden and crispy.
3. While the cauliflower and chickpeas roast, whisk together the tahini, lemon juice, water, maple syrup, garlic powder, and salt to make the sauce.
4. Warm the tortillas in a skillet or microwave.
5. To assemble the tacos, place a few spoonfuls of roasted cauliflower and chickpeas onto each tortilla. Top with red cabbage, cilantro, red onion, and avocado.
6. Drizzle with the tahini sauce and squeeze a lime wedge over the top before serving.

These Cauliflower & Chickpea Tacos are a fiber-rich lunch with around 12 grams of fiber per serving. The combination of cauliflower, chickpeas, and whole-grain tortillas offers a hearty, satisfying meal that’s also packed with plant-based protein. The tangy tahini sauce adds a creamy texture, making this dish a delightful, flavorful way to boost your fiber intake.

Spaghetti Squash & Pesto Bowl

The Spaghetti Squash & Pesto Bowl is a fresh, light, yet satisfying lunch that’s perfect for those seeking a low-carb, high-fiber meal. Roasted spaghetti squash is paired with a vibrant pesto sauce made from fresh herbs, nuts, and olive oil, creating a nutrient-dense dish full of flavor and fiber.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon pine nuts (optional)

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/4 cup olive oil
• 2 tablespoons Parmesan cheese (optional)
• 1 clove garlic
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, salt, and pepper, then place cut-side down on a baking sheet. Roast for 40–45 minutes, or until the squash is tender and easily shredded with a fork.
3. While the squash is roasting, prepare the pesto by blending basil, pine nuts, olive oil, garlic, Parmesan (if using), salt, and pepper in a food processor until smooth.
4. Once the squash is done, use a fork to scrape out the strands into a bowl.
5. Toss the spaghetti squash strands with pesto, cherry tomatoes, and fresh basil.
6. Top with pine nuts for a bit of crunch, and serve warm.

This Spaghetti Squash & Pesto Bowl offers a light yet fiber-filled meal, with around 10 grams of fiber per serving from the spaghetti squash and pesto. The fresh pesto provides a burst of flavor while the squash acts as a great low-carb base. It’s an ideal dish for anyone looking to enjoy a nutritious, veggie-packed lunch without the heaviness of traditional pasta.

Zucchini Noodles with Roasted Red Pepper Sauce

Zucchini Noodles with Roasted Red Pepper Sauce is a light yet satisfying dish perfect for those seeking a low-carb, high-fiber lunch. The zucchini noodles are paired with a creamy, smoky roasted red pepper sauce that adds a rich depth of flavor, making this a delicious alternative to traditional pasta dishes.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 jar (12 oz) roasted red peppers, drained
• 1/4 cup plain Greek yogurt or dairy-free alternative
• 1 tablespoon nutritional yeast (optional for cheesy flavor)
• 1 clove garlic
• 1 tablespoon fresh basil, chopped (optional for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3–4 minutes, just until tender. Season with salt and pepper, then set aside.
2. In a blender or food processor, combine the roasted red peppers, Greek yogurt, nutritional yeast (if using), garlic, salt, and pepper. Blend until smooth and creamy.
3. Pour the roasted red pepper sauce over the zucchini noodles and toss gently to coat.
4. Warm through for another 2–3 minutes, then remove from heat.
5. Garnish with fresh basil and serve immediately.

These Zucchini Noodles with Roasted Red Pepper Sauce are a delightful way to enjoy a fiber-packed, low-carb lunch. Each serving provides about 8–10 grams of fiber from the zucchini and roasted red peppers. The creamy, smoky sauce adds depth to the dish, making it feel indulgent without being heavy. This meal is perfect for anyone looking for a light yet fulfilling lunch.

Lentil & Avocado Wrap

This Lentil & Avocado Wrap is a fiber-packed, satisfying lunch that combines the hearty texture of lentils with the creamy richness of avocado. The wrap is easy to make and loaded with plant-based protein, fiber, and healthy fats, making it a well-rounded, nutritious meal.

Ingredients:

• 1/2 cup cooked green or brown lentils
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 1/4 cup diced red onion
• 1/4 cup diced cucumber
• 1/4 cup shredded carrots
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• 2 whole-wheat or spinach wraps
• 1 tablespoon tahini (optional)
• 1 tablespoon olive oil (optional)

Instructions:

1. In a small bowl, combine the cooked lentils, mashed avocado, lemon juice, diced onion, cucumber, carrots, and cilantro. Season with salt and pepper to taste.
2. If you like a bit of extra creaminess, add tahini or a drizzle of olive oil to the mixture.
3. Lay out the wraps and evenly distribute the lentil and avocado mixture in the center of each.
4. Fold the sides of the wrap inward and roll tightly.
5. Slice in half and serve immediately, or wrap in foil for an on-the-go lunch.

This Lentil & Avocado Wrap is a delicious, fiber-rich lunch that offers around 15 grams of fiber per serving. The combination of lentils, avocado, and fresh vegetables provides a satisfying balance of nutrients, while the wraps make it easy to eat on the go. The creamy avocado and crunchy veggies add a variety of textures, making this a well-rounded meal for any time of day.

Chia Seed & Almond Butter Pudding

For a quick, fiber-packed lunch or snack, this Chia Seed & Almond Butter Pudding is a perfect choice. The chia seeds provide ample fiber, while almond butter adds healthy fats and protein. The pudding is easy to make and can be prepped in advance for a nutritious grab-and-go meal.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon almond butter
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon vanilla extract
• Fresh fruit for topping (berries, banana, etc.)
• A sprinkle of cinnamon (optional)

Instructions:

1. In a bowl or jar, whisk together the chia seeds, almond milk, almond butter, maple syrup, and vanilla extract.
2. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once ready to serve, stir the pudding to ensure it’s creamy and well-mixed.
4. Top with fresh fruit, a sprinkle of cinnamon, and any other desired toppings.
5. Serve chilled, and enjoy!

This Chia Seed & Almond Butter Pudding offers a rich, fiber-filled lunch option, with approximately 12 grams of fiber per serving. The chia seeds not only provide fiber but also omega-3 fatty acids, while the almond butter adds a creamy texture and protein. It’s a great option for meal prep and can be customized with your favorite toppings.

Quinoa & Black Bean Stuffed Peppers

Quinoa & Black Bean Stuffed Peppers are a colorful and fiber-rich lunch that combines quinoa, black beans, and vegetables inside a bell pepper. This dish is hearty, plant-based, and packed with protein and fiber, making it both filling and nutritious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
4. Place the stuffed peppers in a baking dish and cover with aluminum foil.
5. Bake for 25–30 minutes, until the peppers are tender. If using cheese, remove the foil in the last 5 minutes of baking and sprinkle cheese on top of each stuffed pepper, returning them to the oven until melted.
6. Garnish with fresh cilantro before serving.

These Quinoa & Black Bean Stuffed Peppers are a high-fiber, nutrient-packed lunch, offering around 14 grams of fiber per serving. The combination of quinoa, black beans, and vegetables makes this a hearty and satisfying meal that can be easily customized with your favorite spices. It’s perfect for meal prep, as the stuffed peppers can be stored and reheated for several days.

Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili is a warm, hearty, and fiber-packed meal that’s perfect for a cozy lunch. The combination of sweet potatoes, black beans, and a rich tomato base creates a filling, plant-based chili that’s full of fiber, antioxidants, and protein, all while being incredibly easy to prepare.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3–4 minutes until softened.
2. Add the diced sweet potatoes, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat, cover, and simmer for 25–30 minutes, or until the sweet potatoes are tender.
5. Taste and adjust the seasoning if needed.
6. Serve the chili hot, garnished with fresh cilantro.

This Sweet Potato & Black Bean Chili is a fiber-rich, warming meal perfect for lunch, offering about 12 grams of fiber per serving. The sweet potatoes provide a dose of complex carbohydrates, while the black beans add plant-based protein and fiber. It’s an excellent option for meal prep and can be easily made in a big batch to enjoy throughout the week.

Roasted Brussels Sprouts & Quinoa Salad

The Roasted Brussels Sprouts & Quinoa Salad is a nutrient-dense, fiber-packed lunch that combines the earthy flavors of roasted Brussels sprouts with the light and fluffy texture of quinoa. Tossed in a tangy vinaigrette, this salad is both filling and full of texture, making it a perfect meal for any time of day.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/4 cup toasted almonds, chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon fresh parsley, chopped

For the Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until crispy on the edges and tender.
3. While the Brussels sprouts are roasting, prepare the vinaigrette by whisking together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Once the Brussels sprouts are done, allow them to cool slightly before combining with the cooked quinoa, toasted almonds, dried cranberries, and feta cheese (if using).
5. Drizzle with the vinaigrette and toss to combine.
6. Garnish with fresh parsley before serving.

This Roasted Brussels Sprouts & Quinoa Salad is a hearty, high-fiber dish, offering around 10–12 grams of fiber per serving. The quinoa and Brussels sprouts provide a filling combination of protein and fiber, while the cranberries and almonds add a touch of sweetness and crunch. This salad is versatile, and you can easily adapt it by adding other vegetables or proteins.

Eggplant & Chickpea Curry

This Eggplant & Chickpea Curry is a rich, flavorful, and fiber-filled dish that’s perfect for lunch. The combination of tender eggplant, hearty chickpeas, and a spiced tomato-based sauce makes this curry a filling and satisfying meal. It’s vegan, gluten-free, and offers a good amount of fiber and protein.

Ingredients:

• 1 medium eggplant, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup coconut milk
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until softened.
2. Add the diced eggplant to the pot and cook for another 5–7 minutes, stirring occasionally, until the eggplant begins to soften.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, cooking for another minute until fragrant.
4. Add the diced tomatoes, chickpeas, and coconut milk. Stir to combine and bring the mixture to a simmer.
5. Reduce the heat and let it cook for 15–20 minutes, until the eggplant is tender and the sauce has thickened.
6. Garnish with fresh cilantro before serving.

This Eggplant & Chickpea Curry is a flavorful, fiber-packed lunch that provides about 13 grams of fiber per serving. The chickpeas contribute plant-based protein, while the eggplant adds richness and texture. The aromatic spices and creamy coconut milk make for a comforting, warming dish that is perfect for lunch or dinner.

Barley & Vegetable Stir-Fry

This Barley & Vegetable Stir-Fry is a delicious, fiber-packed lunch that incorporates hearty barley with a variety of colorful vegetables. It’s a quick, easy-to-make dish that’s loaded with fiber, vitamins, and minerals. The flavors are fresh, and it’s a versatile recipe you can adjust depending on the vegetables you have on hand.

Ingredients:

• 1 cup cooked barley
• 1 tablespoon sesame oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the onion and garlic, sautéing for 2–3 minutes until softened.
2. Add the bell pepper, zucchini, carrot, and broccoli, and stir-fry for 5–7 minutes until the vegetables are tender but still crisp.
3. Stir in the cooked barley and continue to cook for another 3–4 minutes, allowing the barley to heat through.
4. In a small bowl, mix the soy sauce, rice vinegar, honey, and red pepper flakes (if using). Pour the sauce over the barley and vegetables and toss to coat.
5. Garnish with sesame seeds before serving.

This Barley & Vegetable Stir-Fry offers a satisfying and fiber-filled lunch, providing about 10–12 grams of fiber per serving. Barley is an excellent source of soluble fiber, while the mix of vegetables adds both texture and nutrients. This stir-fry is easy to customize with whatever veggies you have, making it a versatile and tasty lunch option.

Chickpea & Spinach Stuffed Sweet Potatoes

Chickpea & Spinach Stuffed Sweet Potatoes are a hearty, fiber-rich lunch option that combines the natural sweetness of roasted sweet potatoes with a savory filling of chickpeas and spinach. This meal is not only high in fiber but also rich in vitamins, making it a wholesome and fulfilling option.

Ingredients:

• 2 medium sweet potatoes
• 1 tablespoon olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon tahini (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 40–45 minutes or until soft and tender.
3. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes.
4. Stir in the chickpeas and cumin, cooking for another 5 minutes until the chickpeas are heated through.
5. Add the spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and red pepper flakes if desired.
6. Once the sweet potatoes are done, slice them open and gently fluff the flesh with a fork.
7. Stuff each sweet potato with the chickpea and spinach mixture.
8. Drizzle with tahini, if using, and garnish with fresh parsley before serving.

These Chickpea & Spinach Stuffed Sweet Potatoes are a delicious, fiber-packed lunch offering around 12–15 grams of fiber per serving. The sweet potatoes provide complex carbs and fiber, while the chickpeas and spinach add protein, fiber, and essential nutrients. This dish is filling, nutrient-dense, and easily customizable with your favorite spices or toppings.

Roasted Carrot & Lentil Salad

Roasted Carrot & Lentil Salad is a fiber-rich, nutritious lunch that combines the natural sweetness of roasted carrots with protein-packed lentils. This salad is full of vibrant colors and flavors, making it a satisfying and filling meal that’s perfect for any day of the week.

Ingredients:

• 4 large carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup cooked green or brown lentils
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon pumpkin seeds (optional)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced carrots with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25–30 minutes, or until tender and slightly caramelized.
3. While the carrots roast, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
4. In a large bowl, combine the cooked lentils, roasted carrots, red onion, and fresh parsley.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top with crumbled feta and pumpkin seeds if desired, and serve.

The Roasted Carrot & Lentil Salad is a vibrant, fiber-packed meal that offers approximately 12 grams of fiber per serving. The lentils provide plant-based protein, while the carrots add natural sweetness and fiber. The tangy dressing and optional feta and seeds add depth and crunch, making this salad a well-rounded, satisfying lunch.

Spaghetti Squash & Marinara Bowl

This Spaghetti Squash & Marinara Bowl is a light yet fiber-rich alternative to traditional pasta. The spaghetti squash provides a satisfying texture that mimics noodles, while the homemade marinara sauce and fresh vegetables make this meal full of flavor. It’s a perfect, low-calorie, high-fiber dish for a wholesome lunch.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)
• Grated Parmesan (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes, until softened.
4. Add the diced tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 10–15 minutes to thicken and develop flavor.
5. Once the spaghetti squash is roasted, use a fork to shred the flesh into spaghetti-like strands.
6. Serve the spaghetti squash topped with marinara sauce and garnish with fresh basil and grated Parmesan if desired.

This Spaghetti Squash & Marinara Bowl is a fiber-filled lunch that provides around 8–10 grams of fiber per serving. The spaghetti squash serves as a nutritious and low-calorie substitute for pasta, while the homemade marinara sauce adds both fiber and flavor. It’s a great way to enjoy a classic dish with a healthier, fiber-packed twist.

Cabbage & Chickpea Stir-Fry

This Cabbage & Chickpea Stir-Fry is a quick, high-fiber lunch that’s perfect for when you’re short on time. The cabbage adds crunch and fiber, while chickpeas provide plant-based protein and extra fiber. The stir-fry is packed with flavor, easy to make, and a filling, nutritious meal for any day of the week.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened.
2. Add the shredded cabbage to the skillet and cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften.
3. Stir in the chickpeas, soy sauce, rice vinegar, sesame oil, turmeric, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
4. Garnish with sesame seeds and fresh cilantro before serving.

The Cabbage & Chickpea Stir-Fry is a flavorful, high-fiber meal offering approximately 10–12 grams of fiber per serving. The cabbage provides a significant amount of fiber, while the chickpeas add protein and additional fiber. It’s a quick, nutrient-dense dish that’s perfect for meal prepping or enjoying on a busy day.

Zucchini & Tomato Lentil Soup

This Zucchini & Tomato Lentil Soup is a hearty, fiber-rich lunch that’s perfect for colder days or when you need a filling meal. Lentils are an excellent source of fiber, while the zucchini and tomatoes add freshness and flavor. The combination of these ingredients makes for a warming, nutritious soup that’s both satisfying and easy to make.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 can (15 oz) diced tomatoes
• 1 cup dried lentils (rinsed)
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened.
2. Stir in the diced zucchini and cook for another 5 minutes.
3. Add the diced tomatoes, lentils, vegetable broth, oregano, cumin, salt, and pepper. Bring to a boil.
4. Reduce the heat, cover, and simmer for 30–35 minutes, or until the lentils are tender.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Zucchini & Tomato Lentil Soup is a filling, fiber-packed lunch that offers around 15 grams of fiber per serving. The lentils provide a great source of plant-based protein and fiber, while the zucchini adds a mild flavor and extra nutrients. This soup is perfect for meal prep and can be easily reheated for a quick, nutritious lunch.

Avocado & Black Bean Wrap

The Avocado & Black Bean Wrap is a delicious, fiber-rich lunch that combines the creamy texture of avocado with the hearty, protein-packed black beans. Wrapped in a whole wheat tortilla, this meal is both nutritious and satisfying, making it a great option for a quick, healthy lunch.

Ingredients:

• 1 whole wheat tortilla
• 1/2 avocado, mashed
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon cilantro, chopped (optional)

Instructions:

1. In a small bowl, mash the avocado and mix in the lime juice, cumin, salt, and pepper.
2. In a separate bowl, combine the black beans, red bell pepper, red onion, and corn.
3. Spread the mashed avocado onto the whole wheat tortilla.
4. Spoon the black bean mixture over the avocado.
5. Roll up the tortilla, folding in the sides as you go to create a wrap.
6. Garnish with fresh cilantro if desired, and serve.

This Avocado & Black Bean Wrap is a perfect, fiber-packed lunch offering approximately 10–12 grams of fiber per serving. The black beans provide a great source of fiber and protein, while the avocado adds healthy fats. The whole wheat tortilla boosts the fiber content even further, making this a balanced, filling meal for any time of day.

Quinoa & Roasted Vegetable Bowl

The Quinoa & Roasted Vegetable Bowl is a vibrant and nutrient-packed dish that’s high in fiber. The roasted vegetables, including sweet potatoes, carrots, and bell peppers, pair perfectly with the fluffy quinoa, creating a wholesome and satisfying lunch. It’s an excellent meal for meal prep or a quick weeknight dinner.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup sweet potato, cubed
• 1 cup carrot, sliced
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 tablespoon tahini (optional)
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato, carrot, and bell pepper with olive oil, salt, pepper, and paprika. Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes, or until tender.
3. While the vegetables roast, cook the quinoa according to package instructions.
4. In a small bowl, whisk together tahini (if using) and lemon juice.
5. To assemble, place a scoop of quinoa in a bowl and top with the roasted vegetables. Drizzle with the tahini dressing and garnish with fresh parsley.

This Quinoa & Roasted Vegetable Bowl is a fiber-rich lunch offering around 12–14 grams of fiber per serving. The quinoa provides a solid base of protein and fiber, while the roasted vegetables add vitamins, minerals, and additional fiber. The tahini dressing adds richness and flavor, making this bowl a hearty, nutritious meal.

Chickpea & Avocado Salad

Chickpea & Avocado Salad is a simple yet filling high-fiber lunch that combines the creamy goodness of avocado with the protein-packed chickpeas. Tossed in a tangy lemon dressing, this salad is not only fiber-rich but also loaded with healthy fats and essential nutrients, making it a great choice for a light but satisfying lunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon cumin (optional)

Instructions:

1. In a large bowl, combine the chickpeas, avocado, cucumber, and red onion.
2. Drizzle with olive oil and lemon juice, and season with salt, pepper, and cumin (if using).
3. Toss gently to combine, making sure the avocado stays intact.
4. Garnish with fresh parsley before serving.

The Chickpea & Avocado Salad is a fiber-packed lunch, offering around 10–12 grams of fiber per serving. The chickpeas provide plant-based protein and fiber, while the avocado adds healthy fats. The cucumber adds a refreshing crunch, and the tangy lemon dressing ties everything together. It’s a quick, easy, and nutrient-dense salad that’s perfect for a light lunch.