NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Chickpeas (approx. 200g)

1 medium White Potato (approx. 150g)

0.5 cup Nonfat Greek Yogurt (approx. 120g)

1 tsp Olive Oil (approx. 5g)

0.25 cup Fresh Mint Leaves (approx. 10g)

0.5 tsp Cumin Powder

0.5 tsp Paprika

0.25 tsp Turmeric Powder

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  In a mixing bowl, combine the chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper. Toss until evenly coated.

• 3

  Spread the seasoned chickpeas on a baking tray and roast in the oven for about 20-25 minutes until crispy, shaking the tray halfway through for even cooking.

• 4

  While the chickpeas are roasting, peel and dice the white potato into small cubes. Boil or steam the diced potato until tender, about 10-12 minutes, then drain.

• 5

  In a blender or small food processor, combine the fresh mint leaves, lemon juice, a pinch of salt, and a little water if needed. Blend until it forms a smooth chutney.

• 6

  Combine the roasted chickpeas and boiled potatoes in a bowl. Add the nonfat Greek yogurt and gently mix to coat.

• 7

  Drizzle the mint chutney over the bowl, give a final gentle toss, and adjust salt and pepper as needed before serving.