Meal planning just got easier! If you’re juggling a busy schedule while trying to eat well on a budget, you’ve come to the right place. We’ve gathered 28 delicious, affordable high-protein recipes that come together quickly—perfect for weeknight dinners, meal prep, and satisfying comfort food. Get ready to discover flavorful dishes that will keep you energized without breaking the bank. Let’s dive in!
Spicy Chickpea and Quinoa Bowl
Wondering what to make for a quick, healthy lunch that actually satisfies? This spicy chickpea and quinoa bowl comes together in minutes and packs a serious flavor punch. You’ll love how the textures and spices play together.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Olive oil – 2 tbsp
Chickpeas – 1 can (15 oz), drained
Cumin – 1 tsp
Paprika – 1 tsp
Cayenne pepper – ¼ tsp
Salt – ½ tsp
Lemon – 1
Fresh parsley – ¼ cup, chopped
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 30 seconds.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have little tails.
5. Remove quinoa from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread on a baking sheet to cool slightly.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
8. Add drained chickpeas to the hot oil and cook for 5 minutes, shaking pan occasionally.
9. Sprinkle 1 tsp cumin, 1 tsp paprika, ¼ tsp cayenne pepper, and ½ tsp salt over chickpeas.
10. Cook spiced chickpeas for 2 more minutes until fragrant and slightly crispy.
11. Cut lemon in half and squeeze juice from one half over the chickpea mixture.
12. Combine cooled quinoa and spicy chickpeas in a large bowl.
13. Chop ¼ cup fresh parsley and stir into the bowl.
14. Taste and add remaining lemon juice if desired for extra brightness.
Perfect for meal prep or a fast weeknight dinner. The quinoa stays fluffy while the chickpeas add a satisfying crunch, with the cayenne providing just enough heat to keep things interesting. Try topping with avocado slices or a dollop of Greek yogurt to balance the spice.
Savory Lentil and Turkey Stew
Even on the busiest weeknights, you deserve a comforting meal that comes together without fuss. This savory lentil and turkey stew is exactly that—hearty, wholesome, and ready to warm you up from the inside out. It’s the kind of dish that makes you feel nourished and satisfied.
Ingredients
Ground turkey – 1 lb
Olive oil – 2 tbsp
Yellow onion – 1, diced
Carrots – 2, chopped
Garlic – 3 cloves, minced
Brown lentils – 1 cup
Chicken broth – 4 cups
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add ground turkey and cook for 6-8 minutes, breaking it up with a spoon until no pink remains.
3. Add diced onion and chopped carrots, and cook for 5 minutes until onions are translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add brown lentils, chicken broth, dried thyme, salt, and black pepper.
6. Bring the stew to a boil, then reduce heat to low.
7. Cover the pot and simmer for 30 minutes until lentils are tender.
8. Remove the lid and simmer for an additional 10 minutes to thicken the stew.
Deliciously thick and packed with savory flavor, this stew is perfect spooned over mashed potatoes or with a chunk of crusty bread for dipping. The lentils give it a satisfying texture that holds up beautifully, making it even better the next day if you’re lucky enough to have leftovers.
Easy Black Bean and Avocado Salad
When you need a quick, healthy meal that comes together in minutes, this black bean and avocado salad is your new best friend. It’s perfect for busy weeknights or when you want something fresh without much effort.
Ingredients
Black beans – 1 (15 oz) can
Avocado – 1 large
Red onion – ¼ cup
Lime juice – 2 tbsp
Cilantro – ¼ cup
Salt – ½ tsp
Instructions
1. Rinse and drain the can of black beans thoroughly in a colander.
2. Dice the avocado into ½-inch cubes and place in a medium bowl.
3. Finely chop ¼ cup of red onion and add to the bowl.
4. Squeeze 2 tablespoons of fresh lime juice over the avocado immediately to prevent browning.
5. Add the rinsed black beans to the bowl with the avocado and onion.
6. Chop ¼ cup of fresh cilantro leaves and stir into the mixture.
7. Sprinkle ½ teaspoon of salt evenly over the salad.
8. Gently fold all ingredients together until well combined, being careful not to mash the avocado.
9. Let the salad sit for 5 minutes to allow the flavors to meld.
Now you’ve got a creamy, tangy salad that’s ready to enjoy. The creamy avocado pairs perfectly with the hearty beans, and it’s fantastic scooped up with tortilla chips or served alongside grilled chicken.
Zesty Tuna and Bean Pasta
Pasta night just got a major upgrade with this zesty tuna and bean pasta. You’re going to love how quickly this comes together for a satisfying weeknight dinner that feels anything but basic. It’s the perfect balance of protein-packed and flavor-forward.
Ingredients
Pasta – 8 oz
Olive oil – 2 tbsp
Garlic – 3 cloves
Canned tuna – 5 oz
Cannellini beans – 15 oz can
Lemon juice – 2 tbsp
Fresh parsley – ¼ cup
Red pepper flakes – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Mince garlic and add to the skillet, cooking for 1 minute until fragrant but not browned.
5. Drain canned tuna and add to the skillet, breaking it up with a fork.
6. Drain and rinse cannellini beans, then add to the skillet.
7. Stir in lemon juice, red pepper flakes, salt, and black pepper.
8. Cook the tuna and bean mixture for 3-4 minutes until heated through.
9. Reserve ½ cup of pasta water before draining the cooked pasta.
10. Add drained pasta to the skillet with the tuna mixture.
11. Pour in ¼ cup of reserved pasta water and toss everything together.
12. Chop fresh parsley and stir into the pasta.
13. Cook for 1 more minute, adding more pasta water if needed to create a light sauce.
What makes this dish special is the creamy texture from the beans against the flaky tuna, all brightened by that zesty lemon kick. Try serving it with a sprinkle of extra red pepper flakes for heat lovers, or toss in some fresh arugula at the end for a peppery crunch that takes it to another level.
Hearty Egg and Spinach Breakfast Wrap
Craving something satisfying that won’t keep you in the kitchen all morning? This wrap is your answer. It’s packed with protein and greens to keep you full and focused until lunch.
Ingredients
Eggs – 2 large
Fresh spinach – 1 cup
Large flour tortilla – 1
Shredded cheddar cheese – ¼ cup
Olive oil – 1 tsp
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Crack 2 large eggs into a small bowl.
2. Add ¼ tsp salt and ⅛ tsp black pepper to the eggs.
3. Whisk the eggs vigorously with a fork for 30 seconds until uniform in color.
4. Heat 1 tsp olive oil in a non-stick skillet over medium heat for 1 minute.
5. Pour the whisked eggs into the heated skillet.
6. Let the eggs cook undisturbed for 45 seconds until edges begin to set.
7. Gently push cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges.
8. Continue this push-and-tilt motion every 20 seconds for about 2 minutes total cooking time.
9. When eggs are mostly set but still slightly wet on top, sprinkle ¼ cup shredded cheddar cheese evenly over one half of the egg circle.
10. Place 1 cup fresh spinach over the cheese.
11. Carefully fold the bare half of the eggs over the spinach and cheese filling.
12. Cook the folded egg parcel for 30 seconds to melt the cheese.
13. Slide the egg parcel onto a large flour tortilla.
14. Roll the tortilla tightly around the egg filling, tucking in the sides as you go.
15. Return the wrapped tortilla to the skillet, seam-side down.
16. Toast the wrap for 1 minute per side until golden brown and crisp.
Zesty and perfectly portable, this wrap delivers creamy eggs against the slight crunch of toasted tortilla. The spinach wilts just enough to be tender without getting soggy. Try drizzling with hot sauce or serving with a side of fresh fruit for a complete morning meal.
Quick Chicken and Broccoli Stir-Fry
Keeping dinner simple doesn’t mean sacrificing flavor, and this quick chicken and broccoli stir-fry proves just that. You’ll have a wholesome meal ready faster than you can decide what to order for takeout.
Ingredients
– Chicken breast – 1 lb
– Broccoli florets – 4 cups
– Soy sauce – 3 tbsp
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Ginger – 1 tsp
– Cornstarch – 1 tbsp
– Water – ¼ cup
Instructions
1. Cut 1 lb chicken breast into 1-inch cubes.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
3. Add chicken cubes to the hot skillet in a single layer.
4. Cook chicken for 5-7 minutes, turning pieces until all sides are golden brown.
5. Remove chicken from skillet and set aside on a plate.
6. Add 4 cups broccoli florets to the same skillet.
7. Stir-fry broccoli for 4 minutes until bright green and slightly tender.
8. Mince 3 garlic cloves and add to the skillet with 1 tsp ginger.
9. Cook garlic and ginger for 30 seconds until fragrant.
10. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp cornstarch, and ¼ cup water until smooth.
11. Pour sauce mixture into the skillet with broccoli.
12. Return cooked chicken to the skillet.
13. Stir everything together and cook for 2-3 minutes until sauce thickens and coats ingredients.
14. Remove from heat when sauce is glossy and clings to chicken and broccoli.
Every bite delivers tender chicken with crisp-tender broccoli in a savory glaze. The glossy sauce clings perfectly to each piece, making it ideal served over steamed rice or tucked into warm tortillas for a fun twist.
Flavorful Turkey and Sweet Potato Skillet
Haven’t you been craving a cozy, one-pan meal that practically cooks itself? This turkey and sweet potato skillet is your new weeknight hero—it’s hearty, healthy, and ready in under 30 minutes. You’ll love how the flavors meld together with minimal cleanup!
Ingredients
Ground turkey – 1 lb
Sweet potato – 1 large, peeled and diced
Olive oil – 2 tbsp
Onion – 1 medium, chopped
Garlic – 2 cloves, minced
Chicken broth – ½ cup
Smoked paprika – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
2. Add ground turkey and cook for 5 minutes, breaking it up with a spoon until no pink remains.
3. Stir in chopped onion and cook for 3 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Mix in diced sweet potato, smoked paprika, salt, and black pepper.
6. Pour in chicken broth and bring to a simmer.
7. Cover the skillet, reduce heat to medium-low, and cook for 12 minutes until sweet potatoes are fork-tender.
8. Uncover and cook for 3 more minutes to evaporate excess liquid.
9. Remove from heat and let rest for 2 minutes before serving.
This skillet delivers tender sweet potatoes and savory turkey in every bite. The smoked paprika adds a subtle warmth that pairs perfectly with the natural sweetness. Try serving it over quinoa or stuffing it into warm tortillas for a fun twist!
Greek Yogurt and Berry Parfait
Ugh, we’ve all been there—staring into the fridge, wanting something sweet but not wanting a sugar crash. This Greek yogurt and berry parfait is your perfect solution. It’s quick, healthy, and feels like a treat.
Ingredients
Plain Greek yogurt – 1 cup
Mixed berries (fresh or frozen) – 1 cup
Honey – 2 tbsp
Granola – ½ cup
Instructions
1. Place 1 cup of mixed berries in a small saucepan over medium heat.
2. Cook the berries for 5-7 minutes, mashing them gently with a spoon until they release their juices and form a saucy consistency. (Tip: If using frozen berries, no need to thaw them first—they’ll break down beautifully as they cook.)
3. Remove the berry sauce from the heat and let it cool completely for about 10 minutes.
4. While the sauce cools, scoop ¼ cup of plain Greek yogurt into the bottom of a glass or bowl.
5. Drizzle ½ tbsp of honey over the yogurt layer.
6. Spoon 2 tbsp of the cooled berry sauce over the honey layer.
7. Sprinkle 2 tbsp of granola evenly over the berry layer.
8. Repeat the layering process—yogurt, honey, berry sauce, granola—once more. (Tip: Using a clear glass lets you see those beautiful layers, making it look extra special.)
9. Serve immediately for a crunchy granola texture, or cover and refrigerate for up to 2 hours if you prefer softer granola. (Tip: For a creamier parfait, let it sit in the fridge for 30 minutes before serving—the flavors meld together wonderfully.)
Just look at those gorgeous layers in your glass! The creamy yogurt balances the tart berry sauce perfectly, while the honey adds a natural sweetness. Try serving it with a mint sprig on top for a fancy brunch touch, or layer it in a mason jar for an easy grab-and-go breakfast.
Budget-Friendly Beef and Vegetable Chili
Craving something hearty that won’t break the bank? This beef and vegetable chili is your answer. It’s packed with flavor and comes together in one pot for easy cleanup.
Ingredients
- Ground beef – 1 lb
- Onion – 1 large, chopped
- Garlic – 3 cloves, minced
- Bell pepper – 1 large, chopped
- Canned diced tomatoes – 1 (14.5 oz) can
- Canned kidney beans – 1 (15 oz) can, drained and rinsed
- Beef broth – 2 cups
- Chili powder – 2 tbsp
- Cumin – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 1 tbsp
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat.
- Add 1 lb ground beef and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
- Add 1 chopped large onion and cook for 4 minutes until softened.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Add 1 chopped large bell pepper and cook for 3 minutes until slightly tender.
- Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1 tsp salt, and ½ tsp black pepper, stirring for 30 seconds to toast the spices.
- Pour in 1 can diced tomatoes with their juices and 2 cups beef broth, scraping the bottom of the pot to lift any browned bits.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Stir in 1 drained and rinsed can of kidney beans and simmer for another 10 minutes.
- Remove from heat and let stand for 5 minutes before serving.
For extra richness, stir in a tablespoon of tomato paste with the spices. If you prefer a thicker chili, let it simmer an additional 5–10 minutes. Taste and adjust salt after adding the beans, as canned beans can vary in sodium. Feel free to top it with shredded cheese, a dollop of sour cream, or some chopped cilantro for a fresh finish. This chili is even better the next day, so consider making a double batch!
Simple Peanut Butter and Banana Smoothie
Did you ever have one of those mornings where you just need something quick, satisfying, and healthy? This simple peanut butter and banana smoothie is your answer. You’ll love how easy it is to whip up.
Ingredients
- Banana – 1 large
- Peanut butter – 2 tbsp
- Milk – 1 cup
- Ice cubes – ½ cup
Instructions
- Peel the banana and break it into 3 chunks.
- Add the banana chunks to your blender.
- Measure and add 2 tablespoons of peanut butter to the blender.
- Pour 1 cup of milk into the blender.
- Add ½ cup of ice cubes to the blender.
- Secure the blender lid tightly.
- Blend on high speed for 45 seconds, or until the mixture is completely smooth with no ice chunks remaining. (Tip: For a creamier texture, use a frozen banana instead of fresh.)
- Stop the blender and check the consistency by tilting the pitcher slightly.
- If the smoothie is too thick, add 2 more tablespoons of milk and blend for 10 more seconds. (Tip: Using a rubber spatula, scrape down the sides if any ingredients are stuck.)
- Pour the smoothie immediately into a tall glass. (Tip: For easier cleanup, rinse your blender right after pouring.)
Grab that glass and enjoy the creamy, dreamy texture that’s thick enough to feel substantial. The classic combo of peanut butter and ripe banana creates a naturally sweet, nutty flavor that tastes like a treat. Try drizzling a little extra peanut butter on top or adding a sprinkle of cinnamon for a fun twist.
Crispy Baked Tofu with Veggies
Wondering how to make tofu actually crispy without deep frying? You’re in the right place. This baked tofu with veggies comes together with minimal effort and delivers maximum flavor.
Ingredients
Tofu – 1 block (14 oz)
Olive oil – 2 tbsp
Soy sauce – 1 tbsp
Cornstarch – 2 tbsp
Broccoli – 2 cups
Bell pepper – 1 large
Garlic powder – 1 tsp
Black pepper – ½ tsp
Instructions
1. Press the tofu block between paper towels with a heavy pan for 20 minutes to remove excess moisture.
2. Preheat your oven to 400°F and line a baking sheet with parchment paper.
3. Cut the pressed tofu into 1-inch cubes and place in a large bowl.
4. Add 1 tbsp olive oil, soy sauce, cornstarch, garlic powder, and black pepper to the tofu.
5. Toss gently until all tofu pieces are evenly coated with the cornstarch mixture.
6. Spread the coated tofu in a single layer on one half of the prepared baking sheet.
7. Cut the broccoli into florets and the bell pepper into 1-inch pieces.
8. Toss the vegetables with the remaining 1 tbsp olive oil in the same bowl.
9. Spread the vegetables in a single layer on the other half of the baking sheet.
10. Bake at 400°F for 25-30 minutes, flipping everything halfway through.
11. Check that the tofu is golden brown and crispy on all sides before removing.
12. Serve immediately while hot and crispy.
Perfectly crispy tofu pairs beautifully with the tender-crisp vegetables in this dish. The cornstarch coating creates that satisfying crunch you crave without any frying. Try serving it over rice or quinoa for a complete meal, or stuff it into warm tortillas for delicious tofu tacos.
Protein-Packed Edamame and Quinoa Salad
You know those days when you want something healthy but actually satisfying? This protein-packed salad is your answer—it comes together in minutes and keeps you full for hours. Your future self will thank you for making this ahead for busy weekdays.
Ingredients
Quinoa – 1 cup
Water – 2 cups
Edamame – 1.5 cups
Lemon juice – 3 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce heat to low and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains show little tails.
5. Remove saucepan from heat and let quinoa sit covered for 5 minutes to steam.
6. Fluff quinoa with a fork and spread it on a baking sheet to cool completely.
7. While quinoa cools, cook 1.5 cups frozen edamame according to package directions.
8. Drain edamame and rinse under cold water until completely cool to stop the cooking process.
9. In a large bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, and ½ tsp salt.
10. Add cooled quinoa and edamame to the dressing bowl.
11. Toss everything together until evenly coated.
12. Taste and adjust seasoning if needed before serving.
Fresh from the bowl, you get fluffy quinoa mixed with tender edamame that pops in your mouth. The bright lemon dressing cuts through the earthy flavors perfectly. For a fun twist, stuff it into pita pockets with some feta cheese or serve it over greens with grilled chicken.
Herbed Cottage Cheese and Veggie Bowl
Sometimes you just need a quick, healthy lunch that actually satisfies. This herbed cottage cheese and veggie bowl comes together in minutes and keeps you full for hours. It’s perfect for those busy days when you want something fresh but don’t have time to cook.
Ingredients
Cottage cheese – 1 cup
Cucumber – ½ cup, diced
Cherry tomatoes – ½ cup, halved
Fresh dill – 2 tbsp, chopped
Fresh chives – 1 tbsp, chopped
Lemon juice – 1 tbsp
Salt – ¼ tsp
Black pepper – ⅛ tsp
Instructions
1. Dice the cucumber into ¼-inch pieces.
2. Cut the cherry tomatoes in half.
3. Chop the fresh dill until you have 2 tablespoons.
4. Chop the fresh chives until you have 1 tablespoon.
5. Place the cottage cheese in a medium bowl.
6. Add the diced cucumber to the bowl.
7. Add the halved cherry tomatoes to the bowl.
8. Sprinkle the chopped dill over the mixture.
9. Sprinkle the chopped chives over the mixture.
10. Squeeze 1 tablespoon of lemon juice over everything.
11. Sprinkle ¼ teaspoon of salt evenly across the bowl.
12. Sprinkle ⅛ teaspoon of black pepper evenly across the bowl.
13. Gently stir all ingredients together until well combined.
14. Let the bowl sit for 5 minutes to allow flavors to meld.
15. Serve immediately. During the resting time, the salt will draw out moisture from the vegetables, creating a light dressing. For extra creaminess, use full-fat cottage cheese. If preparing ahead, add the lemon juice just before serving to keep the vegetables crisp. Definitely try scooping this up with whole grain crackers or stuffing it into a pita for a portable lunch. The cottage cheese becomes wonderfully creamy while the vegetables stay crisp and refreshing. The fresh herbs and lemon give it a bright, garden-fresh flavor that’s surprisingly satisfying.
Spicy Tempeh and Brown Rice Stir-Fry
You know those nights when you want something healthy but still packed with flavor? This spicy tempeh and brown rice stir-fry is your answer—it comes together in under 30 minutes and satisfies those cravings perfectly.
Ingredients
Tempeh – 8 oz block
Brown rice – 1 cup
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Sriracha – 1 tbsp
Garlic – 2 cloves
Broccoli – 2 cups
Instructions
1. Rinse 1 cup of brown rice under cold water until the water runs clear.
2. Cook the rice according to package directions (typically 1 cup rice to 2 cups water, simmered covered for 45 minutes).
3. Cut the 8 oz tempeh block into ½-inch cubes while the rice cooks.
4. Mince 2 cloves of garlic finely.
5. Cut 2 cups of broccoli into small florets.
6. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
7. Add tempeh cubes and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Add broccoli florets and cook for 4 minutes, stirring frequently, until bright green and slightly tender.
10. Reduce heat to medium and add 3 tbsp soy sauce and 1 tbsp sriracha to the skillet.
11. Stir continuously for 2 minutes until the sauce coats all ingredients evenly.
12. Fluff the cooked brown rice with a fork.
13. Add the cooked rice to the skillet and stir to combine thoroughly.
14. Cook for 2 more minutes, stirring constantly, until everything is heated through.
Mmm, the tempeh gets wonderfully crispy while the broccoli stays slightly crunchy, and that spicy-savory sauce soaks into every grain of rice. Try serving it topped with a fried egg for extra protein, or wrap it in lettuce cups for a low-carb option—it’s seriously versatile!
Nutty Chickpea and Almond Salad
Zesty flavors and satisfying textures make this salad a lunchtime hero you’ll crave all week. You’ll love how the nutty chickpeas and crunchy almonds come together in minutes. It’s the perfect make-ahead meal that actually gets better as it sits.
Ingredients
Chickpeas – 2 cups
Slivered almonds – ½ cup
Lemon juice – 3 tbsp
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Drain and rinse 2 cups of chickpeas thoroughly in a colander. 2. Toast ½ cup of slivered almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden brown. Tip: Listen for a light popping sound – that’s when you know they’re perfectly toasted. 3. Combine the chickpeas and toasted almonds in a large mixing bowl. 4. Whisk together 3 tbsp lemon juice, ¼ cup olive oil, 1 tsp salt, and ½ tsp black pepper in a small bowl until emulsified. Tip: Whisk vigorously for 30 seconds to create a creamy dressing that clings to every ingredient. 5. Pour the dressing over the chickpea-almond mixture and toss until everything is evenly coated. 6. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld. Tip: Don’t skip the resting time – it helps the chickpeas absorb the dressing beautifully. 7. Taste and adjust seasoning if needed before serving. Keep this salad fresh and crunchy by serving it over crisp romaine lettuce or stuffing it into pita pockets for a portable lunch.
Conclusion
Budget-friendly cooking just got easier! These 28 high-protein recipes prove that eating well doesn’t have to be expensive or time-consuming. We hope you found some new favorites to add to your weekly rotation. Try a few recipes and let us know which ones you love in the comments below! Don’t forget to share this helpful roundup with fellow busy cooks by pinning it to your Pinterest boards.
