NUTRITION

SERVINGS

INGREDIENTS

1 cup Roasted Chickpeas (164g)

1/2 cup Lemon-Herb Hummus (120g)

1 cup Roasted Broccoli Florets (91g)

1 medium Red Bell Pepper, sliced (119g)

1 small Zucchini, sliced (118g)

1 Boiled Egg White (33g)

PREPARATION

• 1

  Preheat your oven to 400°F. Rinse and drain a can of chickpeas (or use pre-soaked chickpeas) and pat them dry with a paper towel.

• 2

  Toss the chickpeas with a drizzle of olive oil, salt, pepper, and your choice of spices (such as smoked paprika or cumin). Spread them on a baking sheet and roast for about 25-30 minutes until they are crisp and golden, shaking the pan halfway through.

• 3

  While the chickpeas roast, prepare the vegetables. Cut broccoli into small florets, slice the red bell pepper into strips, and slice the zucchini. Toss the broccoli lightly with olive oil, salt, and pepper. Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred.

• 4

  For the lemon-herb hummus, blend together a portion of chickpeas, a squeeze of fresh lemon juice, a small garlic clove, a handful of fresh herbs (such as parsley or cilantro), a drizzle of olive oil, salt, and pepper until smooth. Adjust the consistency with a little water if needed.

• 5

  Boil an egg and separate the egg white from the yolk. Use the egg white as a light garnish over the hummus or on the side for an extra protein boost.

• 6

  Assemble the platter by placing the roasted chickpeas, a serving of lemon-herb hummus, and the roasted vegetables on a large plate. Top with the boiled egg white either sliced or crumbled.

• 7

  Serve immediately and enjoy this flavorful, crunchy, and zesty meal that perfectly balances protein and calories.