NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup red bell pepper

1 cup zucchini

1 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup Greek yogurt

1 tbsp lemon juice

1 oz feta cheese

0.5 oz pepitas

PREPARATION

• 1

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

• 2

  In a large bowl, combine the chickpeas, diced red bell pepper, and sliced zucchini.

• 3

  Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing well to coat.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, or until the vegetables are tender and the chickpeas have reached a light, golden crispness.

• 6

  While roasting, whisk together the Greek yogurt and lemon juice in a small bowl until the consistency is smooth.

• 7

  Portion the roasted mixture into serving bowls and top with a generous dollop of the lemon-yogurt sauce.

• 8

  Garnish with crumbled feta cheese and pepitas before serving warm.