NUTRITION

SERVINGS

INGREDIENTS

150g Okra

150g Chickpeas (canned, drained)

150g Nonfat Greek Yogurt

1 tbsp Extra-Virgin Olive Oil

1 Egg White

2 cloves Garlic

1 tsp Dried Thyme

1 tsp Dried Oregano

1/4 tsp Salt

1/8 tsp Black Pepper

1 tsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

• 2

  Wash and dry the okra. Trim the stems and slice the okra lengthwise. In a bowl, toss the okra with half of the olive oil, minced garlic, dried thyme, dried oregano, salt, and pepper.

• 3

  Spread the seasoned okra in a single layer on the baking sheet. Roast in the preheated oven for about 20-25 minutes, turning halfway through, until the edges are crispy.

• 4

  While the okra roasts, drain and rinse the chickpeas. Pat them dry and toss with a little olive oil, salt, and pepper. Spread the chickpeas on another baking tray and roast in the oven for 15-20 minutes until they are golden and crunchy.

• 5

  For the Greek yogurt dipping sauce, combine the nonfat Greek yogurt with a lightly beaten egg white, lemon juice, and a pinch of salt and pepper in a small bowl. Whisk until smooth.

• 6

  Once everything is roasted to your desired crispiness, remove the okra and chickpeas from the oven. Serve the crispy roasted okra with the roasted chickpeas on the side and a small bowl of the garlic herb Greek yogurt dipping sauce for an extra protein boost.