This vegan salad uses freekeh, roasted cauliflower, arugula, Medjool dates, sun-dried tomatoes, olives, preserved lemon, and chia seeds. It makes three to four servings and works well for lunch, sides, or sharing.

These vegan kebab skewers use lentils, chickpeas, vital wheat gluten, harissa, smoked paprika, pomegranate molasses, and liquid smoke. Serve them with salatet zabadi, quinoa, salad, and pickled onions for a full Middle Eastern-inspired meal.