NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

0.75 cup non-fat Greek yogurt

1 tbsp hemp hearts

1 cup baby spinach

1 medium carrot

0.5 tbsp tahini

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp water

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry using a clean kitchen towel to ensure maximum crispiness.

• 3

  In a medium bowl, toss the dried chickpeas with garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the seasoned chickpeas in a single layer on the baking sheet and roast for 25 minutes, shaking the pan halfway through.

• 5

  While the chickpeas roast, whisk together the Greek yogurt, tahini, lemon juice, and water in a small bowl until the dressing is smooth and creamy.

• 6

  Prepare the base of the bowl by placing the baby spinach and shredded carrot into a large serving dish.

• 7

  Once the chickpeas are golden and crunchy, remove them from the oven and pile them onto the fresh vegetables.

• 8

  Garnish the bowl with hemp hearts and drizzle the creamy lemon-tahini yogurt sauce over the top before serving.