Clean Eating

Beet & Crispy Chickpea Salad

SERVES 4. HANDS-ON TIME: 15 MINUTES. TOTAL TIME: 30 MINUTES.

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Keep prep to a minimum by using packaged steamed beets rather than fresh – simply slice and toss in.

CHICKPEAS

2 15-oz cans chickpeas, drained and rinsed 2 tbsp extra-virgin olive oil 1 tsp each ground cumin, paprika and turmeric ½ tsp each sea salt and ground black pepper VINAIGRETT­E

¼ cup balsamic vinegar ¼ cup extra-virgin olive oil 2 tbsp pure maple syrup 2 tsp Dijon mustard 1 clove garlic, minced ½ tsp dried thyme sea salt and ground black pepper, to taste

SALAD 8 cups mixed greens 4 cooked beets, sliced

1/3 cup walnuts, chopped 2 oz goat cheese or feta, crumbled

1. Prepare chickpeas: Preheat oven to 450°F. Spread chickpeas on a parchment-lined baking sheet. Add oil and spices; toss and spread in a single layer. Roast for 20 minutes, tossing once or twice, until crisp.

2. Meanwhile, prepare vinaigrett­e: Add all ingredient­s to a container and shake well.

3. Arrange greens on a platter or in bowls. Top with beets, walnuts, chickpeas and cheese. Drizzle with dressing. NOTE: If following our Meal Plan, refrigerat­e salad components and dressing separately; cover chickpeas at room temperatur­e. Assemble when called for. PER SERVING (¼ of recipe): Calories: 527, Total Fat: 33 g, Sat. Fat: 6 g, Monounsatu­rated Fat: 18 g, Polyunsatu­rated

Fat: 7 g, Carbs: 46 g, Fiber: 11 g, Sugars: 19 g, Protein: 14 g, Sodium: 723 mg, Cholestero­l: 7 mg MONDAY

BREAKFAST: Pesto-Egg Breakfast Sandwich with Turkey Bacon & Aged Cheddar (p. 82)

LUNCH: Beet & Crispy Chickpea Salad (p. 88; save leftovers) DINNER: Spicy Salmon Power Bowl with Sriracha Mayo (p. 87; save leftovers)

NUTRIENTS: Calories: 1,616, Fat: 105 g, Sat. Fat: 24.5 g, Carbs: 95 g, Fiber: 20 g, Sugars: 29 g, Protein: 74 g, Sodium: 2,545 mg, Cholestero­l: 365 mg TUESDAY

BREAKFAST: Buttery Oat & Dried Fruit Granola Bars (p. 84; save leftovers)

LUNCH: Spicy Salmon Power Bowl with Sriracha Mayo (leftovers, p. 87) DINNER: Beet & Crispy Chickpea Salad (leftovers, p. 88)

NUTRIENTS: Calories: 1,645, Fat: 102 g, Sat. Fat: 24 g, Carbs: 131 g, Fiber: 21 g, Sugars: 62 g, Protein: 57 g, Sodium: 1,589 mg, Cholestero­l: 151 mg WEDNESDAY

BREAKFAST: Pesto-Egg Breakfast Sandwich with Turkey Bacon & Aged Cheddar (p. 82)

LUNCH: Beet & Crispy Chickpea Salad (leftovers, p. 88)

DINNER: One-Pot White Wine Pasta (p. 85; save leftovers)

NUTRIENTS: Calories: 1,363, Fat: 74 g, Sat. Fat: 24 g, Carbs: 121 g, Fiber: 23 g, Sugars: 30 g, Protein: 56 g, Sodium: 2,483 mg, Cholestero­l: 291 mg THURSDAY

BREAKFAST: Buttery Oat & Dried Fruit Granola Bars (leftovers, p. 84)

LUNCH: One-Pot White Wine Pasta (leftovers, p. 85) DINNER: Parmesan Meatballs over Vegetable Ragu (p. 86; save leftovers)

NUTRIENTS: Calories: 1,299,

Fat: 63 g, Sat. Fat: 25 g, Carbs: 135 g, Fiber: 17 g, Sugars: 54 g, Protein: 54 g, Sodium: 1,618 mg, Cholestero­l: 193 mg F RIDAY

BREAKFAST: Sunrise Tacos with Cumin Black Beans (p. 83; save leftovers)

LUNCH: Parmesan Meatballs over Vegetable Ragu (leftovers, p. 86) DINNER: Beet & Crispy Chickpea Salad (leftovers, p. 88) NUTRIENTS: Calories: 1,614, Fat: 79 g, Sat. Fat: 20 g, Carbs: 154 g, Fiber: 37 g, Sugars: 37 g, Protein: 76 g, Sodium: 2,427 mg, Cholestero­l: 502 mg

SATURDAY

BREAKFAST: Buttery Oat & Dried Fruit Granola Bars (leftovers, p. 84)

LUNCH: One-Pot White Wine Pasta (leftovers, p. 85) DINNER: Parmesan Meatballs over Vegetable Ragu (leftovers, p. 86) NUTRIENTS: Calories: 1,299,

Fat: 63 g, Sat. Fat: 24.5 g, Carbs: 135 g, Fiber: 17 g, Sugars: 54 g, Protein: 54 g, Sodium: 1,618 mg, Cholestero­l: 193 mg SUNDAY

BREAKFAST: Sunrise Tacos with Cumin Black Beans (leftovers, p. 83) LUNCH: Parmesan Meatballs over Vegetable Ragu (leftovers, p. 86) DINNER: One-Pot White Wine Pasta (leftovers, p. 85)

NUTRIENTS: Calories: 1,480, Fat: 60 g, Sat. Fat: 19.5 g, Carbs: 158 g, Fiber: 33 g, Sugars: 25 g, Protein: 80 g, Sodium: 2,493 mg, Cholestero­l: 532 mg

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