NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea elbows

0.5 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 large egg

2 tbsp nutritional yeast

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a mini-muffin tin with the olive oil.

• 2

  Cook the chickpea elbows in a pot of boiling salted water until al dente, then drain and set aside.

• 3

  In a medium mixing bowl, whisk together the egg, non-fat Greek yogurt, nutritional yeast, garlic powder, smoked paprika, sea salt, and black pepper until smooth.

• 4

  Gently fold the cooked pasta and shredded sharp cheddar cheese into the yogurt mixture until every noodle is thoroughly coated.

• 5

  Spoon the mixture evenly into the prepared mini-muffin tin slots, pressing down slightly with the back of the spoon.

• 6

  Sprinkle the top of each bite with a pinch of almond flour to create a textured crust.

• 7

  Bake for 15 to 18 minutes until the edges are golden brown and the bites have set firmly.

• 8

  Allow the bites to cool in the tin for at least 5 minutes before carefully removing them with a small spatula to serve.