NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.5 tsp olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.75 cup non-fat Greek yogurt

1 tbsp hemp seeds

1 tbsp lemon juice

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up during roasting.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

• 4

  Drizzle the vegetables with olive oil and season with sea salt, black pepper, and garlic powder, tossing well to coat evenly.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the vegetables are tender-crisp and the chickpeas are slightly golden.

• 6

  While the vegetables roast, prepare the dressing by whisking together the non-fat Greek yogurt, lemon juice, and dried oregano in a small bowl.

• 7

  Once roasted, transfer the vegetable and chickpea mixture to a serving bowl.

• 8

  Drizzle the creamy lemon-yogurt dressing over the top and finish with a sprinkle of hemp seeds for added protein and texture.