NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 cup non-fat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp hearts

PREPARATION

• 1

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

• 2

  Rinse the canned chickpeas and thoroughly pat them dry with a clean kitchen towel to ensure they become crispy during roasting.

• 3

  In a large mixing bowl, toss the dried chickpeas, broccoli florets, and chopped red bell pepper with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chickpeas are golden and the broccoli is tender.

• 5

  While the vegetables are roasting, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the sauce is smooth and creamy.

• 6

  Divide the roasted chickpea and vegetable mixture into serving bowls, drizzle generously with the creamy yogurt sauce, and top with hemp hearts for an extra protein boost.