June 2026
The Whole You Monthly
A monthly guide to nurturing your full wellbeing: financial, physical, mental, or social. Each issue delivers timely, seasonal insights and custom articles to help you thrive both inside and outside of work.
Inside this issue
June is Men’s Health Month, a perfect time to discuss a holistic approach to healthier living and highlight a few proactive and simple steps that support long-term wellness.
FEATURED recipe
Greek chickpea salad
This Greek chickpea salad is loaded with veggies, feta, and fresh herbs, all tossed in a light vinaigrette. It’s such an easy and healthy side salad.
INGREDIENTS
Salad
- 2, 15 oz. canned chickpeas, drained and rinsed (about 3 cups)
- 1 red bell pepper, chopped
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumbers
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh basil and/or parsley
- 1/4 cup chopped red onion
- 1/4 cup kalamata olives
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Dressing
- 2 tablespoons red wine vinegar
- Juice of 1 lemon, about 3 tablespoons
- 2 small garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
INSTRUCTIONS
- Make dressing: Combine all ingredients for the dressing except olive oil in a blender. Blend and then slowly add in olive oil while blending on low. You can also do this with an immersion blender. Set aside.
- Prep salad: Add all ingredients into a large bowl and toss. Add dressing and toss again. Serve immediately or let the salad chill in the fridge before serving.
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