NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

4 oz raw shrimp

0.5 cup non-fat Greek yogurt

0.5 tbsp extra virgin olive oil

1 tbsp fresh lime juice

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they become crispy.

• 3

  Peel, devein, and roughly chop the shrimp into bite-sized pieces.

• 4

  In a medium bowl, toss the dried chickpeas and chopped shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-22 minutes, shaking the pan halfway through.

• 6

  While the poppers roast, whisk together the Greek yogurt, lime juice, and chopped cilantro in a small bowl.

• 7

  Remove the tray from the oven once the chickpeas are golden and the shrimp is opaque.

• 8

  Serve the warm chili-lime poppers immediately with the chilled yogurt dipping sauce on the side.