NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 cup non-fat Greek yogurt

0.5 cup cooked quinoa

1 tbsp hemp seeds

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh dill

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cucumber

1 cup baby spinach

1 tsp extra virgin olive oil

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, chopped parsley, sea salt, and black pepper until the sauce is creamy and well-combined.

• 2

  Heat the extra virgin olive oil in a small skillet over medium heat and sauté the chickpeas for 3 to 5 minutes until they are warmed through and slightly golden.

• 3

  Place the baby spinach and cooked quinoa in a large serving bowl as the base.

• 4

  Add the sautéed chickpeas and diced cucumber on top of the quinoa and spinach.

• 5

  Drizzle the prepared lemon-herb yogurt sauce over the bowl ingredients.

• 6

  Sprinkle with hemp seeds to add a nutty texture and serve immediately.