NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked quinoa

0.5 cup canned chickpeas

0.5 cup liquid egg whites

2 tbsp nutritional yeast

1 tbsp hemp hearts

0.5 cup nonfat Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  In a mixing bowl, roughly mash the canned chickpeas with a fork until they are broken down but still have some chunky texture.

• 3

  Add the cooked quinoa, liquid egg whites, nutritional yeast, hemp hearts, and finely chopped fresh spinach to the bowl.

• 4

  Stir in the garlic powder, onion powder, and half of the sea salt and black pepper until the mixture is cohesive.

• 5

  Scoop the mixture into small balls, place them on the baking sheet, and press down slightly to form thick discs.

• 6

  Bake for 20 to 25 minutes, flipping the bites halfway through, until they are golden brown and crispy on the edges.

• 7

  While the bites are roasting, whisk together the nonfat Greek yogurt, lemon juice, and the remaining sea salt and black pepper in a small bowl.

• 8

  Remove the bites from the oven and serve them immediately with the lemon-yogurt dipping sauce.