Looking for a healthy, energizing meal to power your workouts and keep you moving throughout the day? Streaming from Griffin’s Healthy Eating Teaching Kitchen in Oxford, CT, this Broccoli & Chickpea Power Salad is designed to fuel activity, support recovery, and help you feel your best—without weighing you down.
This nutrient-dense recipe delivers the balance your body needs for sustained energy: plant-based protein to support muscle function, fiber to keep digestion steady, and wholesome ingredients that help you stay light, focused, and ready to move. Whether you’re heading out for a walk, hitting the gym, or simply staying active, this vibrant, heart-healthy meal is a smart choice to keep your momentum going. at just 270 calories, 18g total fat, 2.5g saturated fat, and 0 trans fat, and 0 cholesterol. A smart, balanced choice, this meal delivers 8g of protein to help keep you satisfied, 3g of fiber for steady digestion, and just 9g of sugar for a lighter, more mindful option.
This is a the recipe for tonight is:
INGREDIENTS
BROCCOLI & CHICKPEA
POWER SALAD
8 fl oz Lemon Tahini Dressing (see
subrecipe)
2 tbsp Red Onion, thinly sliced
1 2/3 cup Broccoli Florets
1 cup Baby Spinach
6 oz Canned Low Sodium
Chickpeas, drained, rinsed
1/4 cup Pomegranate Seeds
1/4 tsp Kosher Salt
1/4 tsp White Pepper (ground)
LEMON TAHINI DRESSING
3/4 tsp Ground Cumin
1/2 cup Low-Fat Greek Yogurt
3 tbsp Tahini
3 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Lemon Juice
1/2 tsp Kosher Salt
1/2 tsp White Pepper (ground)
ROASTED BEETS
3/4 lb (~2 ea) Red Beets
3/4 lb (~2 ea) Golden Beets
1 ea Orange
2 tbsp Apple Cider Vinegar
3 sprigs Rosemary, fresh
6 sprigs Thyme, fresh
1 tbsp Extra Virgin Olive Oil
INSTRUCTIONS
BROCCOLI & CHICKPEA POWER SALAD
• Make dressing according to the subrecipe.
• Soak sliced onion in a small bowl of cold water for
10 minutes. Drain well.
• Add broccoli, spinach, chickpeas, pomegranate seeds and
the onion to a large bowl. Toss to combine.
• Let stand 10 minutes. Season with salt and pepper and
toss again.
• Add dressing and toss again.
LEMON TAHINI DRESSING
• Toast cumin in a small dry skillet over medium heat, stirring,
until fragrant, 1 to 2 minutes. Transfer to a large bowl.
• Add yogurt, tahini, oil, lemon juice, salt and pepper;
whisk until smooth.
ROASTED BEATS
• Preheat the oven to 375°F (190°C).
• Thoroughly wash and trim beets. Remove all greens and
most of the stem.
• Add beets to a shallow pan in a single layer.
• Zest and juice the fresh orange. Combine orange juice,
orange zest, apple cider vinegar, rosemary, thyme, and
olive oil and pour over the top of the beets.
• Wrap tightly with foil and bake until beets are tender
inside – approximately 45-50 min.
• Once beets are done, allow to cool. Once cooled, using
gloves, gently peel off the skin of the beet, exposing
the flesh.