Recipe of the Month: May

The JTH nutritionist, Lainie, is going to find a healthy recipe that we will feature the 4th week of each month.

People often ask for specific recipes that they can make, rather than just encourage healthier eating. Here is the recipe for May:

Chopped Broccoli & Chickpea Salad

Servings: 4
Nutrition/serving: 480 calories, 15g protein, 45g fat, 30g carbs

Ingredients

• 3 oz feta cheese, crumbled
• 6 tbsp extra virgin olive oil
• ¼ cup lemon juice
• 3 tbsp apple cider vinegar
• 1.5 tbsp honey
• ½ tsp (each) salt & pepper
• 1 large head broccoli, finely chopped (~4 cups)
• 1 (15oz) can of chickpeas (no salt added), drained & rinsed
• 1 small red onion, thinly sliced
• ¼ cup sliced almonds
• ¼ cup golden raisins

Instructions

• Place ¼ cup feta in a large bowl; mash into a smooth paste using a fork. Add 6 tablespoons oil, ¼ cup lemon juice, 3 tablespoons vinegar, 1½ tablespoons honey and ¼ teaspoon each salt and pepper; whisk until combined.
• Add chopped broccoli, rinsed chickpeas, sliced onion, ¼ cup almonds, ¼ cup raisins and the remaining ½ cup feta; toss to combine.
• Option to add chicken or salmon for extra protein!
• Refrigerate in an airtight container for up to 4 days & toss before serving.

If you have a healthy recipe that you want to share, please email to me and I will put it in our rotation.