NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (164g)

1/2 cup shelled edamame (75g)

1 cup broccoli florets (91g)

1 medium red bell pepper (120g)

1/2 medium red onion (55g)

1 medium zucchini (196g)

2 tsp olive oil (9g)

1 tbsp lemon juice (15g)

1/2 tsp dried thyme

1/2 tsp dried rosemary

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

• 2

  Rinse and drain the canned chickpeas. Pat them dry with paper towels to ensure crispiness.

• 3

  In a bowl, toss the chickpeas with a pinch of salt, black pepper, and half of the olive oil. Spread them out on one baking sheet.

• 4

  Roast the chickpeas in the oven for about 25-30 minutes, shaking the pan halfway through, until they become crispy and lightly browned.

• 5

  While the chickpeas roast, chop the broccoli into florets, slice the red bell pepper, dice the red onion, and cut the zucchini into rounds or half-moons.

• 6

  In another bowl, combine the vegetables with lemon juice, dried thyme, dried rosemary, a pinch of salt and pepper, and the remaining olive oil. Toss well to coat evenly.

• 7

  Spread the seasoned vegetables on the second baking sheet in a single layer.

• 8

  Roast the vegetables in the oven for about 20 minutes, or until tender and slightly charred on the edges.

• 9

  Once both the chickpeas and vegetables are roasted, combine them in a serving bowl. Optionally, adjust seasonings with additional salt, pepper, or a squeeze more lemon juice before serving.