NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1.25 cup Shelled edamame

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.5 cup Plain non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Rinse the chickpeas and edamame thoroughly, then pat them completely dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a mixing bowl, toss the dried chickpeas and edamame with the extra virgin olive oil, sea salt, black pepper, smoked paprika, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until the legumes are golden and crisp.

• 5

  While the legumes roast, whisk together the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl until smooth.

• 6

  Spread the herb-infused yogurt mixture onto the bottom of a shallow bowl or plate.

• 7

  Top the yogurt base with the warm roasted chickpea and edamame crunch and serve immediately.