Chickpea Cucumber Salad with Yogurt Dressing

Canned chickpeas and crisp cucumbers in a Greek yogurt dressing with lemon, Dijon mustard, dill, and parsley. Feta is optional.

Canned chickpeas and crisp cucumbers in a Greek yogurt dressing with lemon, Dijon mustard, dill, and parsley. Feta is optional.

A parsley-forward salad with cooked lentils, cucumber, tomatoes, mint, and lemon dressing. The dry-lentil option is an alternative, not an extra ingredient.

A colorful quinoa salad with black beans, cooked corn, crunchy vegetables, and a lime dressing. Serve as a generous side or a light meal.

A no-cook tuna mixture with a yogurt-and-mayonnaise dressing, crisp celery, and chewy dried cranberries.

A vegetable and black bean salad with roasted sweet potato, cooked corn, cilantro, and a tangy lime dressing.

A thick yogurt-based Caesar-style dressing with lemon, garlic, Dijon, Worcestershire sauce, and Parmesan. Thin with cold water only as needed.

A chilled or freshly tossed chickpea side with cucumber, tomatoes, red onion, parsley, feta, and a simple vinegar dressing.

Four turkey patties seasoned with garlic powder, onion powder, and paprika, cooked in olive oil.

A cold vegetable salad with cooked chicken, crumbled feta, Kalamata olives, roasted peppers, and Greek vinaigrette.

Vietnamese chicken salad combines shredded cooked chicken, Napa cabbage, carrots, mint, and cilantro with a tangy lime and fish sauce dressing. Chopped peanuts finish this crisp, herb-filled salad, which makes four substantial portions.