A classic Greek village salad of ripe tomatoes, cucumber, red onion, green pepper and olives, made into a proper lunch with chickpeas and feta. No lettuce, no cooking, 14g of fibre a bowl, and ready in 15 minutes.
Lunch
15
Serves 2

A bowl has about 17g of protein and 14g of fibre for 448 calories. That is nearly half of the 30g of fibre a day recommended for adults in the UK (US guidance is 25 to 38g, depending on age and sex), with no cooking at all.
Why add chickpeas. A traditional Greek salad, horiatiki, is a side dish. Chickpeas add plant protein and fibre, which turns it into a filling lunch that should keep you going until dinner.
The Mediterranean basics. Tomatoes, extra virgin olive oil, olives and pulses are central to the Mediterranean diet, one of the most studied eating patterns for heart health. Most of the fat here is the monounsaturated kind from the oil and olives.
Why it is tagged for blood sugar and menopause. With about 31g of carbohydrate, lots of fibre and protein, and no bread, it is a lunch unlikely to cause a sharp rise in blood sugar. Feta adds calcium, which matters for bone health after menopause.
Salt. Feta and olives are both salty, which is why the dressing has no added salt. Vegetarian only if the feta is made without animal rennet; many brands are, so check the label. For another no-cook lunch, try the tuna, white bean and red onion salad, or for a warm one, the halloumi, lentil and roasted vegetable salad.

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