NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

3/4 cup chickpeas

1 cup broccoli florets

1 medium zucchini

1 medium red bell pepper

1 teaspoon olive oil

1 tablespoon mixed herbs (rosemary & thyme)

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse and drain the chickpeas. In a bowl, toss them with olive oil, mixed herbs, salt, and pepper.

• 3

  Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes until crispy, stirring halfway through.

• 4

  While the chickpeas roast, chop the broccoli into florets, slice the zucchini into rounds, and cut the red bell pepper into strips.

• 5

  Toss the vegetables lightly with a pinch of salt, pepper, and a few drops of olive oil if desired, and arrange them on another baking sheet.

• 6

  Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

• 7

  Meanwhile, place the eggs in a pot, cover with water, and bring to a boil. Once boiling, let simmer for 9-10 minutes for fully hard-boiled eggs.

• 8

  Once the eggs are done, drain and cool them under cold running water, then peel and slice them.

• 9

  Assemble your bowl by layering the roasted vegetables, crispy chickpeas, and sliced boiled eggs. Season with additional salt and pepper to taste and serve warm.