NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

6 oz extra firm tofu

0.25 tbsp olive oil

1 cup broccoli florets

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 tbsp water

PREPARATION

• 1

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

• 2

  Rinse the canned chickpeas in a colander and pat them very dry with a clean kitchen towel to ensure they crisp up perfectly in the oven.

• 3

  Press the extra firm tofu between paper towels to remove excess moisture, then slice into uniform 1/2-inch cubes.

• 4

  Spread the chickpeas, tofu cubes, and broccoli florets across the prepared baking sheet in a single layer.

• 5

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

• 6

  Roast in the center of the oven for 25 to 30 minutes, shaking the pan halfway through, until the chickpeas are golden and the broccoli edges are charred.

• 7

  While the vegetables roast, whisk together the non-fat Greek yogurt, lemon juice, and water in a small bowl until the dressing reaches a smooth, pourable consistency.

• 8

  Divide the roasted chickpea and tofu mixture into bowls and finish with a generous drizzle of the zesty yogurt sauce before serving.