These veggie pitas make a refreshing lunch or light dinner. They are adaptable to whatever herbs, veggies, and greens you have on hand. The hummus is what makes this a meal, so make sure you’re spreading a generous amount on each pita.
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Taco Salad with Black Beans and Avocado
The homemade tortilla chips are perfect for this salad. They are sturdy and provide a very satisfying crunch. You can swap the homemade chips for ones from the store if you’d like, but they won’t hold up as well in the salad.
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Chickpea Arugula Frisée Salad with Pesto
The pesto dressing in this salad provides a vibrant backdrop for the greens and goodies. It’s also a great way to use up any extra pesto on hand. I used some leftover Arugula-Parsley Pesto that I had, but any one you have will be good here.
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Corn Avocado and Black Bean Tacos
Corn is hard for me to resist in the summer. I can’t help snagging an ear or two every time I’m at the store and they tend to make their way into most of our summertime meals. These tacos are a favorite of mine. The fresh corn and jalapeno make this a fresh and delicious summer meal. This recipe is also easy to scale up if if you’re feeding more than two.
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