NUTRITION

SERVINGS

INGREDIENTS

1 medium head Cauliflower (600g)

1 cup cooked Chickpeas (240g)

1/2 cup Plain Non-fat Greek Yogurt (120g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 tbsp Fresh Parsley, chopped

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Cut the cauliflower into bite-sized florets and place them on a baking sheet. Drizzle lightly with olive oil, sprinkle smoked paprika, salt, and pepper, and toss to coat evenly.

• 3

  In a separate bowl, toss the cooked chickpeas with a pinch of salt, pepper, and a dash of smoked paprika to enhance their flavor and crispiness.

• 4

  Spread the seasoned chickpeas on another baking sheet or add them with the cauliflower if space permits. Roast in the oven for 25-30 minutes, stirring halfway through, until the cauliflower edges are golden and the chickpeas are crispy.

• 5

  While the vegetables roast, prepare the lemon herb dressing by combining the Greek yogurt, lemon juice, chopped parsley, a pinch of salt, and pepper in a small bowl. Adjust the seasoning to taste.

• 6

  Once the cauliflower and chickpeas are roasted, remove them from the oven and let cool for a couple of minutes.

• 7

  Drizzle the lemon herb dressing over the roasted cauliflower and chickpeas, or serve the dressing on the side for dipping.

• 8

  Toss gently to combine and serve immediately for a delightful mix of crispy textures and tangy flavors.