On days when there are no leftovers in the fridge, my shoulders slump and I don a pout worthy of any preschooler being denied their favorite candy. Typically, I’m in the middle of plowing through my to-do list, and I need a quick lunch that will get me back the computer.
The beauty of this recipe? It takes 10 minutes to make and it uses ingredients that are likely stocked in your fridge and pantry, piling the flavors of a Greek salad on top of naan bread. Whole wheat (or regular) naan can be found in the freezer or deli section of many well-stocked supermarkets, or at your local Indian market. This is the one that I buy.
Use your favorite hummus, whether it’s plain, roasted red pepper or roasted garlic, to spread on the naan. Top each piece with feta cheese, a few kalamata olives (just leave these out if you’re not a fan) and plenty of chopped vegetables. Cut them in half and serve them up for a light lunch.
Spread 2 tablespoons of hummus on each piece of naan.
Top each naan with half of the feta cheese, kalamata olives, cucumber, tomato and romaine lettuce.
Drizzle 1/2 teaspoon of balsamic vinegar over the lettuce on each naan. Cut each in half. Serve.
Other easy lunch recipes:
Cookin’ Canuck’s Stuffed Sweet Potatoes with Spinach, Hummus & Feta
Cookin’ Canuck’s Low-Fat Salmon Salad Sandwich with Capers
Kalyn’s Kitchen’s Greek Salad Spaghetti Squash Bowl
Gimme Some Oven’s 5-Ingredient Easy White Chicken Chili
Amanda K. By the Bay’s Asian Chicken Salad
- 2 whole wheat naan
- ¼ cup hummus
- 2 tbsp crumbled feta cheese
- 4 kalamata olives, quartered
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1 cup thinly sliced romaine lettuce
- 1 tsp balsamic vinegar
- Spread 2 tablespoons of hummus on each piece of naan.
- Top each naan with half of the feta cheese, kalamata olives, cucumber, tomato and romaine lettuce.
- Drizzle ½ teaspoon of balsamic vinegar over the lettuce on each naan. Cut each in half. Serve.
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