NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1 medium red bell pepper

1 medium zucchini

1/4 medium red onion

1/2 cup cooked quinoa

1/2 cup nonfat Greek yogurt

1 tsp olive oil

1 tbsp fresh dill

1 tbsp fresh parsley

1 garlic clove

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Rinse and drain the chickpeas, then toss them in a bowl with the teaspoon of olive oil, salt, and pepper to taste. Spread the chickpeas on a baking sheet lined with parchment paper.

• 3

  Chop the red bell pepper, zucchini, and red onion into bite-sized pieces and season them with a little salt and pepper. Add the vegetables to the baking sheet with the chickpeas.

• 4

  Roast the chickpeas and vegetables in the oven for about 20-25 minutes, stirring halfway through, until the chickpeas are crispy and the vegetables are tender with slight char edges.

• 5

  While the chickpeas and vegetables roast, prepare the creamy herb yogurt sauce. In a small bowl, combine the nonfat Greek yogurt, chopped fresh dill, parsley, minced garlic, and lemon juice. Season with salt and pepper to taste and mix well.

• 6

  Prepare the base by placing the 1/2 cup of cooked quinoa in a bowl.

• 7

  Once the roasted ingredients are done, add them on top of the quinoa. Drizzle the creamy herb yogurt sauce over the bowl.

• 8

  Gently toss everything together if desired and serve warm. Enjoy your nutrient-packed, crispy chickpea and roasted vegetable bowl!