31 Salad Topping Ideas to Take Salad to a Whole New Level

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Roasted Black Beans

Crispy Roasted Black Beans (oven/air fryer) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

With just 5 ingredients and 45 minutes, you will have crunchy, delicious roasted black beans! This healthy snack is packed with protein and fiber and can be made in the oven or air fryer.

Ingredients

• 1 15 oz can black beans (or 1 3/4 cup cooked black beans*)
• 1 tablespoon olive oil (or other neutral-tasting oil )
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• generous pinch of black pepper

Instructions

1. If using oven, preheat it to 200C/400F.
2. Drain your beans from the can and rinse them with water.
3. Gently dry them using a napkin or some kitchen towels.
4. Transfer black beans to a large bowl and add in all seasonings. Gently toss until seasonings are well distributed.
5. Oven – Spread them out evently on a baking sheet lined with parchment paper. Bake for 30-40 minutes, stirring them halfway though. They should be lightly browned when done baking. Air fryer – Spread them in one layer in your air fryer. Cook at 200C/400F for 10-12 minutes or until they are crispy and lightly browned.
6. Allow them to cool for 5 minutes before enjoying.

2. Crispy Tempeh

Air Fryer Crispy Tempeh is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT50M · Yield: [‘2’]

This Crispy Air Fryer Tempeh is marinated in a delicious smoky maple glaze! It’s easy to make, and is naturally vegan and gluten-free!

Ingredients

• 10 oz (300g) block tempeh
• 2 tbsp soy sauce ((or tamari if gluten-free))
• 1 tbsp maple syrup ((or brown sugar; or honey if not vegan))
• 1 tbsp rice vinegar ((or lime juice))
• 1 tsp toasted sesame oil ((plus more for brushing))
• 1 tsp olive oil ((or another cooking oil))
• ½ tsp smoked paprika
• ½ tsp onion powder
• Pinch of salt and black pepper

Instructions

1. Cut tempeh into 2-inch cubes. Make sure they are in similar to size so it cooks evenly.
2. Add all of the ingredients for the marinade into a flat bowl and mix. Add the tempeh and gently stir to coat all sides. Let it marinate for 30 minutes or overnight in the fridge. After marinating, the tempeh will soak most of the liquid that is at the bottom.
3. Pre-heat air fryer to 350ºF (180ºC). Add 1/2 cup water to the bottom and lock the basket on top. Spray with cooking spray to prevent sticking. Add the tempeh in a single layer and bake for 7 minutes.
4. Using tongs, chopsticks or a spatula flip the tempeh cubes and bake for 7 more minutes (don’t shake the basket, you’ll spill the water). In the last 2-3 minutes. make sure to keep an eye on it as it tends to burn quickly.
5. Once the tempeh is golden brown with dark edges, remove it from the air fryer. If there is any marinade left in the bowl, brush it over the tempeh. If not, brush it with a little bit of sesame oil.
6. Serve while still warm with arugula spinach salad, vegan mac and cheese without cashews, chili oil noodles with cilantro, or wraps and sandwiches.

3. Coconut Bacon

Vegan Coconut Bacon (Gluten-Free, Allergy-Free, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT15M · Total: PT17M · Yield: [‘8’, ‘8 ounces’]

Making coconut bacon is a lot easier than you think! This how-to tutorial recipe for Easy Vegan Coconut Bacon is gluten-free, allergy-free, paleo, free of store-bought additives, oil-free, and sugar-free! Of all the vegetarian bacon substitutes, this one is all natural and lasts for months, making it a great homemade staple!

Ingredients

• 1 (8oz) Bag Unsweetened Coconut Flakes
• 2 Tsp Coconut Aminos
• 1 1/2 Tsp Smoked Paprika
• 1 Tsp Smoked Sea Salt
• 1 Tsp Pure Maple Syrup or 1 TB Sugar-Free Sweetener or 1 Tsp Sugar-Free Maple
• 1/2 Tsp Black Pepper

Instructions

1. Preheat the oven to 350°F.
2. Mix the coconut flakes and seasonings in a large bowl to coat.
3. Line a baking sheet with parchment paper or a Silpat and spread the prepared coconut bacon evenly on the sheet.
4. Bake the coconut bacon in the preheated oven for 15 to 20 minutes, stirring every 5 minutes to make sure nothing burns.
5. Remove the finished coconut bacon from the oven and allow it to cool COMPLETELY before storing it in an airtight jar or container.

4. Roasted Delicata Squash Seeds

Roasted Delicata Squash Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Crispy, crunchy roasted delicata squash seeds with garlic and herbs. A delicious and healthy fall snack!

Ingredients

• seeds from 2 delicata squash
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced fresh herbs (rosemary, sage, thyme, etc.)
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Instructions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. Rinse and pat dry delicata squash seeds. Add to a bowl and mix together with olive oil, herbs, garlic powder, salt and pepper.
3. Spread the seeds out onto the prepared baking sheet in a single layer.
4. Bake for about 20 minutes, tossing once or twice during that time until seeds become lightly golden brown around edges, crispy and crunchy.
5. Remove from oven and let cool for 5 minutes before serving.

5. Bacon Bits

How to Make Bacon Bits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT1H · Yield: 1

Just slice, bake, and stir until golden and crunchy! Homemade bacon bits are perfect for salads, soups, baked potatoes, and more. Make a big batch and store extras in the fridge or freezer so you always have some on hand!

Ingredients

• 1 pound Thick Cut Bacon (turkey bacon works too)

Instructions

1. Preheat the oven to 425ºF.
2. If the bacon is frozen, thaw it about 2/3 of the way. If it isn’t frozen, pop it in the freezer for about 30 minutes. Either way, the bacon should be very cold and a little firmer than straight out of the refrigerator, but you don’t necessarily want it icy. This will make the bacon easier to cut.
3. Stack the bacon strips directly on top of one another in piles that are thin enough that your knife can cut through. Slice the strips in half lengthwise so they are thinner. Then, cut horizontally into chunks (remember they will shrink down when they cook).
4. Place the cut bits into a cast iron pan. Cook for just a couple of minutes over medium high heat on the stove to heat the pan and separate any chunks of bacon.
5. Transfer the cast iron pan to the oven and bake at 425ºF for 25 – 30 minutes. Check every 5-7 minutes or so and give the pan a stir.
6. Drain on paper towels to remove any excess grease, then enjoy!

6. Dried Fruit

Dried Fruit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups plain Greek yogurt
• 1/2 cup chopped dried apricots
• 1/2 cup raisins
• 1/4 cup chopped dried cranberries
• 1/4 cup chopped dried figs
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract (optional)

Instructions

1. 1. Split the yogurt evenly into four serving glasses or bowls.
2. 2. Mix the chopped dried fruits together in a small bowl.
3. 3. Spoon fruit over the yogurt in each serving and drizzle with honey; sprinkle cinnamon over the top.
4. 4. If using vanilla, drizzle it lightly over the parfaits. Serve immediately or refrigerate up to 2 hours.

7. Avocado

Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 ripe avocados, mashed
• 1/4 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1/2 teaspoon lime zest
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro
• 3 cups assorted veggie sticks (carrot, cucumber, bell pepper)

Instructions

1. 1. In a bowl, mash the avocados with the yogurt, lime juice, lime zest, salt, and cumin until smooth but slightly chunky.
2. 2. Stir in the chopped cilantro.
3. 3. Arrange the veggie sticks on a platter and spoon the avocado dip into four small bowls.
4. 4. Serve immediately, or refrigerate up to 1 day.

8. Melon

Melon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cantaloupe, cubed
• 2 cups honeydew, cubed
• 1/4 cup fresh mint, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey
• Pinch of salt
• Optional: 1 tablespoon toasted almonds, chopped

Instructions

1. 1. In a large bowl, combine the cantaloupe and honeydew cubes.
2. 2. Whisk lime juice, honey, and salt in a small bowl; drizzle over the fruit.
3. 3. Gently toss to coat and refrigerate 10 minutes to chill.
4. 4. Garnish with mint and optional almonds before serving.

9. Tuna

Tuna is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans tuna in water (5 oz each), drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 4 cups mixed greens (for serving)

Instructions

1. 1. In a large bowl, combine tuna, tomatoes, cucumber, and red onion.
2. 2. Whisk olive oil, lemon juice, parsley, salt, and pepper; toss with the tuna mixture.
3. 3. Divide greens among four bowls and top with the tuna salad.
4. 4. Serve with lemon wedges if desired.

10. Salmon

Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 2 cups asparagus or broccoli (as a side)

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet and place salmon on it.
2. 2. Brush with olive oil, then drizzle with lemon juice and zest; sprinkle with dill, salt, and pepper.
3. 3. Bake 12–14 minutes, or until the salmon flakes easily with a fork.
4. 4. Serve with steamed asparagus or broccoli on the side.

11. Eggs

Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1/4 cup milk or cream
• 1 tablespoon butter
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Instructions

1. 1. Whisk eggs with milk, salt, and pepper in a bowl.
2. 2. Melt butter in a skillet over medium heat and sauté mushrooms until softened.
3. 3. Add spinach and cherry tomatoes; cook until wilted. Pour in the eggs and cook, stirring gently, until just set.
4. 4. Sprinkle with cheese if using and serve hot.

12. Tofu Feta

Tofu Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz block extra-firm tofu
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. 1. Press tofu to remove excess moisture, then cut into 1/2-inch cubes.
2. 2. Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make a marinade.
3. 3. Toss tofu cubes in the marinade and spread on a baking sheet. Bake at 400°F (200°C) for 15–20 minutes, turning once, until edges are golden.
4. 4. Use as feta crumbles topping for salads or grain bowls.

13. Cheddar Cheese

Cheddar Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup diced bell peppers (mixed colors)
• 1/2 cup finely chopped onion
• 1 tablespoon butter (for skillet)
• Sour cream and salsa for serving (optional)

Instructions

1. 1. Heat a large skillet over medium heat and melt a small amount of butter.
2. 2. Place a tortilla in the skillet, sprinkle with cheese and vegetables, then top with another tortilla. Press to seal.
3. 3. Cook 2–3 minutes per side, until cheese is melted and tortillas are golden. Flip carefully.
4. 4. Slice into wedges and serve with sour cream or salsa, if desired.

14. Feta

Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup red onion, thinly sliced
• 1/3 cup feta cheese crumbles
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups mixed greens (optional)

Instructions

1. 1. In a bowl, combine tomatoes, cucumber, red onion, feta, olive oil, vinegar, oregano, salt, and pepper.
2. 2. Toss gently to coat and let sit 5–10 minutes to meld flavors.
3. 3. Serve over a bed of greens or as a stand-alone salad topping.

15. Quinoa

Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons chopped parsley
• Zest and juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. In a pot, combine quinoa and water (or broth) and simmer until quinoa is tender and fluffy, about 15 minutes. Let cool slightly.
2. 2. Stir in cucumber, tomatoes, and parsley.
3. 3. In a small bowl, whisk lemon juice, zest, and olive oil; season with salt and pepper. Pour over quinoa mixture and toss to combine.
4. 4. Adjust seasoning and serve warm or chilled.

16. Sweet Potato

Sweet Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes (about 1.5 lb), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked chickpeas
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons water (to thin sauce)

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper; spread in a single layer on a baking sheet.
3. Roast 25–30 minutes, turning halfway, until tender and lightly caramelized.
4. Meanwhile, whisk tahini, lemon juice, minced garlic, water, and a pinch of salt to make a smooth sauce.
5. Warm the chickpeas in a skillet or microwave until just heated through.
6. Toss roasted sweet potatoes with chickpeas and drizzle with the tahini sauce. Garnish with parsley, if using. Serve warm.

17. Pistachios

Pistachios is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) dried pasta (spaghetti or linguine)
• 3/4 cup shelled pistachios, toasted
• 2 cups fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish (optional)

Instructions

1. Cook pasta in salted boiling water until al dente; reserve 1/2 cup of pasta water, then drain.
2. In a blender or food processor, combine pistachios, basil, Parmesan, garlic, salt, and pepper. Pulse while streaming in olive oil until a thick, cohesive pesto forms.
3. Toss the warm pasta with the pesto, gradually adding reserved pasta water to loosen as needed.
4. Stir in lemon juice and adjust seasoning to taste. Garnish with extra basil if desired.

18. Olives

Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb)
• 1/2 cup green olives, chopped
• 1/2 cup black olives, chopped
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Season chicken with salt, pepper, oregano, and thyme. Let sit 15 minutes.
2. Heat 1 tablespoon olive oil in a skillet and brown chicken on both sides until just cooked through; set aside.
3. In the same skillet, add remaining oil and sauté garlic 30 seconds.
4. Stir in olives and capers, cooking 1–2 minutes; add lemon juice.
5. Return chicken to the skillet and simmer until fully cooked and flavors meld, about 3–5 minutes. Garnish with parsley and serve with a side of greens or grains.

19. Fried Onions

How to Make Fried Onions Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT8M · Total: PT10M · Yield: [‘6’]

Crispy Fried Onions are easy to make at home. They only take 10 minutes and 4 ingredients. Taste just like French’s fried onions but even better!

Ingredients

• 2 medium onions (peeled, sliced thin)
• 2/3 cup vegetable oil
• salt and pepper to taste

Instructions

1. In a small saucepan, heat vegetable oil over low-medium heat. Be careful as oil can splatter and burn.
2. When oil is heated up, add half of the onion slices. You know the oil is hot enough as the onion should slightly sizzle when added into the saucepan.
3. Cook onions for 7-9 minutes, or until golden brown, stirring occasionally to prevent them from sticking together.
4. Remove onions from saucepan and place on paper towel, blotting to remove excess oil. Sprinkle salt and pepper on to taste.
5. Repeat with remaining onions until they’re all gone.
6. Serve on your favorite casserole, burger or steak! Enjoy!

20. Pickled Red Onions

Apple Cider Vinegar Pickled Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1440M · Total: PT1440M · Yield: [‘6’]

This Apple Cider Vinegar Pickled Onions recipe transforms regular red onions into a sweet, tangy, and zesty side and topping all in one jar. Prep a batch and pull them out for burgers, sandwiches, salads, and so much more. They’re absolutely delicious!

Ingredients

• 1 red onion (large)
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 tbsp stevia
• 4 stalks fresh dill
• 1 jalapeno
• salt and pepper (to taste)
• 1 tsp red pepper flakes
• 1 tsp garlic (chopped)
• 1 tsp peppercorn flakes

Instructions

1. Thinly slice your red onion, roughly ⅛” thick. Slice jalapeno in similar fashion.
2. Pour white vinegar and apple cider vinegar in a mason jar. Sprinkle in stevia. Then, tighten the lid and shake until the sugar is dissolved.
3. Place red onions, jalapenos, dill, salt, and pepper in the jar. Ensure that the vegetables are completely submerged.
4. Mix in additional seasonings if you have any.
5. Refrigerate for 24-48 hours.
6. Once the onions are bright pink and tender, they’ll be perfectly pickled! Enjoy!

21. Honey Roasted Pecans

Honey Roasted Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups pecan halves
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: pinch cayenne pepper for heat

Instructions

1. Preheat oven to 350°F (175°C).
2. Toss pecans with honey, olive oil, cinnamon, salt (and cayenne if using) until evenly coated.
3. Spread in a single layer on a parchment-lined sheet. Bake 8–10 minutes, stirring once halfway, until glossy and fragrant.
4. Cool completely before storing in an airtight container.

22. Chickpea Bits

Chickpea Bits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) chickpeas, drained and patted dry
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt to taste
• 1 tablespoon sesame seeds (optional)
• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1 small garlic clove, minced
• Pinch salt

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, paprika, garlic powder, cumin, and salt. Spread on a baking sheet in a single layer.
3. Roast 20–25 minutes, shaking the pan halfway, until crisp and golden.
4. Meanwhile, whisk tahini, lemon juice, water, minced garlic, and salt to make a dip. Adjust thickness with more water if needed.
5. Serve the crispy chickpeas with the tahini dip.

23. Croutons

Croutons is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cubed day-old bread (about 6 slices)
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried parsley or Italian seasoning
• Salt to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. In a bowl, toss bread cubes with melted butter, olive oil, minced garlic, herbs, and salt until evenly coated.
3. Spread in a single layer on a baking sheet and bake 10–12 minutes, turning once, until golden and crisp.
4. Cool completely; store in an airtight container for up to 1 week.

24. Garlic Shrimp

Garlic Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red chili flakes (optional)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Pat shrimp dry and season with salt and pepper.
2. Melt butter with olive oil in a skillet over medium-high heat. Add garlic and sauté 1 minute until fragrant.
3. Add shrimp and cook 2–3 minutes per side, until pink and opaque.
4. Stir in lemon juice; remove from heat. Garnish with parsley and serve with crusty bread or over pasta.

25. BBQ Chickpeas

Roasted BBQ Chickpeas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

These easy, crispy, roasted BBQ chickpeas make a delicious option for healthy snacking or the perfect crunchy topper for salads.

Ingredients

• 15 oz. can chickpeas (drained and rinsed)
• 1/2 tablespoon melted coconut oil
• 2 tablespoons BBQ sauce

Instructions

1. Preheat oven to 400°F convection roast or 425°F if you don’t have a convection roast setting.
2. Spread drained and rinsed chickpeas out on a dry dish towel, gently pat dry.
3. Peel skins off each chickpea. This will take about 10 minutes, it’s tedious but worth it and necessary for crispy roasted chickpeas – don’t skip this step!
4. Spread peeled chickpeas out on a baking sheet and roast for 10 minutes, shaking the pan once so they don’t stick.
5. Remove chickpeas from the oven and pour the melted coconut oil over top, toss well to combine making sure all the chickpeas are evenly coated.
6. Next, pour the BBQ sauce on top of the chickpeas and toss again until each bean is coated with sauce.
7. Return the baking sheet to the oven and roast for an additional 12 minutes, tossing once half way through baking.
8. Turn the oven off, open the door a few inches and let oven cool with the baking sheet still in the oven for at least 10 minutes.
9. Once cooled, chickpeas will be crispy and ready to eat. Store any remaining chickpeas in a paper bag to retain crispness.

26. Tofu

Tofu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 14 oz (400 g) block firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil or neutral oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1/4 cup soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 2 cups mixed vegetables (bell pepper, broccoli, snap peas)
• Cooked rice to serve
• Sesame seeds for garnish

Instructions

1. Toss tofu cubes with the cornstarch to coat.
2. Heat oil in a wok or large skillet over medium-high heat and fry tofu until crisp and golden. Remove and set aside.
3. In the same pan, add ginger and garlic; sauté 30 seconds.
4. Add vegetables and stir-fry 3–4 minutes until tender-crisp.
5. Return tofu to the pan, add soy sauce, rice vinegar, and honey; toss to coat and heat through. Serve over rice and garnish with sesame seeds.

27. Grilled Chicken

Grilled Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb)
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl to make a marinade.
2. Add chicken and turn to coat; marinate 15–20 minutes.
3. Preheat grill to medium-high. Grill chicken 6–7 minutes per side, or until cooked through and juices run clear.
4. Let rest 5 minutes, then slice. Garnish with parsley and serve.

28. Corn Salsa

Chipotle Corn Salsa Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

This addictive Chipotle Corn Salsa is a perfect accompaniment to any Mexican food. Sweet roasted corn makes a perfect pairing with smoky chipotle peppers. Such an amazing and fresh side dish for summer gatherings!

Ingredients

• 2 ears fresh corn (or 2.5 cups frozen or canned corn. Alternatively, use grilled corn)
• 1/2 red onion (diced)
• 2 sprigs scallions (chopped)
• 3 tablespoons parsley (chopped )
• 2 tablespoons chipotle peppers in adobo sauce (minced)
• juice of 1/2 lime
• 1 tablespoon extra virgin olive oil
• salt and freshly ground black pepper (to taste)

Instructions

1. Start by cutting corn kernels off the cob into a large bowl. Heat a wide frying pan and dry roast your corn for 7-10 minutes over medium heat, stirring occasionally. Skip the roasting if you are using grilled corn.
2. Once the corn is golden and got a little color, let it cool a bit. Add diced red onions, chopped scallions, chopped parsley, minced chipotles in adobo sauce, a splash of lime juice, extra virgin olive oil to bring it all together and salt and freshly ground black pepper to taste. Stir and serve immediately or refrigerate in an airtight container for up to 4 days. Enjoy!

29. Shredded Red Cabbage

Shredded Red Cabbage – Turkish Kebab Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT35M · Yield: [‘6’, ‘6 Servings’]

Kebabs are not complete without a delicious shredded red cabbage with salad on the side.This simple recipe shows you how easy it is to create shredded red cabbage just like you would get from a Turkish kebab takeaway shop. Try with our Lamb Shish or Chicken Kebab recipes Also makes a great Vegan and Vegetarian side dish for many Greek and Mediterranean dishes.

Ingredients

• 1/2 head Red Cabbage
• 3 tbsp Olive oil (mild or light) (Do not use extra virgin/ virgin it will be too strong)
• 1 large Lemon (freshly squeeze, should be about 3 tbsp)
• 1 tsp salt
• 1 tsp sugar (add more/less to taste)

Instructions

1. Chop 1/2 head Red Cabbage into really thin slices and wash.
2. In a ziplock bag (or a bowl) pour 3 tbsp Olive oil (mild or light), juice from 1 large Lemon and 1 tsp salt.
3. Place cabbage in bag (bowl) and give a good mix, shake, rub, to get the oil well coated over cabbage.
4. Place in the fridge for at least 30 minutes to allow the oil and lemon to seep into the cabbage.Taste test and add 1 tsp sugar if needed.
5. Serve with other salad items, such as lettuce, cucumber, tomatoes & raw onions.

30. Steak Bites

Garlic Butter Steak Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘4’, ‘4 servings’]

These Garlic Butter Steak Bites are made with tender sirloin steak, seared in a hot skillet, and finished in a rich garlic butter sauce. Ready in less than 15 minutes, this easy steak bites recipe is perfect for busy weeknights, quick dinners, or a simple appetizer.

Ingredients

• 1½ pounds top sirloin steak (cut into 1-inch pieces)
• 1 tablespoon olive oil
• salt and black pepper (to season)
• 4 tablespoons salted butter
• 5 cloves garlic (minced)
• 2 tablespoons fresh parsley (finely chopped, to garnish)

Instructions

1. Pat the steak dry with paper towels, then cut it into bite-size pieces. Season generously with salt and black pepper.
2. Heat the olive oil in a large cast-iron or stainless steel skillet over high heat. Once hot, add the steak in a single layer, working in batches if needed.
3. Sear the steak for about 2 minutes without moving it, then stir and cook for 1 to 2 minutes more, until browned on all sides and cooked to your liking. Transfer to a plate.
4. Reduce the heat to medium-low. Add the butter and minced garlic to the skillet and cook for about 1 minute, stirring often, until fragrant.
5. Return the steak bites to the pan and toss well to coat in the garlic butter sauce.
6. Remove from heat, sprinkle with fresh parsley, and serve immediately.

31. Tortilla Strips

Air fryer tortilla strips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT4M · Total: PT7M · Yield: [‘1’, ‘1 person’]

These crisp air fryer tortilla strips come together in just 7 minutes. Eat them on their own as a snack, dip them in guacamole, or use them as a topper on salads or soups.

Ingredients

• 1 corn tortilla (soft)
• Spritz of oil spray
• Pinch of salt

Instructions

1. Use kitchen shears or a sharp knife to cut a corn tortilla into long, 1/2 inch wide strips. Once all of the strips have been cut, put them into the air fryer basket.
2. Spray the corn tortilla strips with a spritz of oil. Then add a pinch of salt.
3. Air fry at 360 degrees for 4 minutes, stopping once halfway through to shake the basket. Once they’re crispy, remove from basket, and eat right away.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.