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Beet and Chickpea Power Bowl

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Why you'll love this dish

Did you know, beets were the original source of sugar before sugarcane took over? For my vegetarians out there, this salad would is already packed with tons of protein with the chickpeas alone, but lentils would work great as a substitute! This recipe is versatile, easy to prep, and satisfies whether you’re vegetarian or craving some yummy chicken on the side!


Fun Fact: Chickpeas are a sustainable source of protein that use less water to grow compared to many animal proteins, making them an eco-friendly choice for meals!

Benefits

  • Chickpeas: A plant-based protein powerhouse, rich in fiber for digestion and energy, while keeping you full longer.

  • Beets: Packed with antioxidants and nitrates that support heart health, reduce inflammation, and boost endurance.

  • Avocado: A source of healthy fats, potassium, and vitamins that nourish skin and support brain function.

  • Tomatoes: High in lycopene, a powerful antioxidant that promotes heart health and protects against inflammation.

  • Parsley & Dill: Loaded with vitamins A and C, along with antioxidants that support immunity and digestion.

Beet and Chickpea Power Bowl

Servings:

4-6

20-30 minutes

10 minutes (for chicken)

10 minutes

Prep Time

Cook Time

Total Time

Ingredients

For the Salad

  • 1 cup chickpeas, drained and rinsed

  • 1 package cooked beets, sliced into 1-inch pieces

  • 1 cup cherry tomatoes, sliced in halves

  • 1 cup cucumber, cut into 1-inch pieces

  • 1/2 cup red onion, thinly sliced

  • 1 cup fresh parsley, roughly chopped

  • 1 cup fresh dill, roughly chopped

  • 1 avocado, diced

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon apple cider vinegar

  • Optional: 2 tablespoons honey or maple syrup for sweetness

For the Chicken (Optional)

  • 2 chicken breasts

  • 3 cloves garlic, minced

  • Juice of 1 lime

  • 1/4 cup low-sodium soy sauce

  • 1 tsp black pepper

Instructions

  1. Prepare the Salad: In a large bowl, whisk together the olive oil, apple cider vinegar, and honey/maple syrup if using.

  2. Add chickpeas, tomatoes, beets, cucumber, red onion, parsley, and dill to the dressing. Season with salt and pepper and toss well.

  3. Gently fold in the avocado and give it a light toss.

  4. Cook the Chicken (Optional): In a small bowl, mix garlic, lime juice, soy sauce, and pepper.

  5. Place chicken in a Ziploc bag, pour in the marinade, and let it sit for 15-30 minutes (or overnight for deeper flavor).

  6. Heat a skillet over medium heat and cook the chicken for 4-5 minutes per side.

  7. Let the chicken rest for a few minutes, then slice and serve alongside the salad.

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