Buying precooked and frozen grains such as brown rice or quinoa makes it easy to add fiber to your meals without cooking them from scratch. Here, they’re tossed with chickpeas and an array of colorful veggies for a complete meal. The recipe makes a little more dressing than you’ll need, so we suggest reserving extras in the fridge for quick weeknight salads and slaws.
Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.