NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.5 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.6 cup non-fat Greek yogurt

1 tsp lemon juice

0.33 oz raw pumpkin seeds

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they become crispy in the oven.

• 3

  In a large bowl, combine the dried chickpeas, broccoli florets, and chopped bell peppers.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dried oregano, tossing until every piece is well-coated.

• 5

  Spread the mixture in a single layer on the baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender-crisp.

• 6

  While roasting, toast the pumpkin seeds in a small dry skillet over medium heat for 3 minutes until they become fragrant and slightly golden.

• 7

  In a small bowl, whisk together the Greek yogurt and lemon juice until the mixture is smooth and creamy.

• 8

  To serve, spread the lemon-yogurt mixture across the bottom of a shallow bowl, pile the roasted vegetables on top, and garnish with crumbled feta and toasted seeds.