A Week of Healthy Meal Prep: May 21-25

This Middle Eastern-inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginnings of the week for easy make-ahead lunches.

Fresh bread gives gazpacho body, making it a substantial summer entrée soup. Use bread from the bakery section for the best results (bread from the supermarket aisle can be overly soft and sweet).

Dig into a simple end-of-summer pasta loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.

This sandwich is a lighter take on a lobster roll. By using canola mayo, we keep the fat in the dish under 12 grams (and the sat fat to just 3.5 grams). Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.

A little reminiscent of both tuna salad and egg salad, this combo of coarsely mashed chickpeas, mayo, pickles, celery, and onion is all at once creamy, crunchy, and toothsome. We like serving it as an open-faced tartine or toast, but you can also sandwich it between two bread slices or serve it with whole-grain crackers. For a vegan version, choose a vegan mayo, and you’ll be good to go. Perfect for a picnic, and hearty enough for meat-eaters and herbivores alike.

Skip store-bought granolas, which are often high in calories, fat, and sugar, and instead create a homemade version that can last for weeks. DIY granola is so easy and will fill your home with the wonderful scent of spices and citrus. This clean eating granola is naturally sweetened with a touch of honey and fresh orange juice. With bold flavor from a variety of chopped nuts, vanilla extract, and cinnamon, we kept this big batch recipe simple so you can add any stir-ins you prefer. Some of our favorite combinations include crystallized ginger and toasted coconut, dried cherries and dark chocolate, and fresh lavender and dried apricots.