NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

0.25 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1.5 tbsp hemp hearts

0.75 cup non-fat greek yogurt

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and drain the canned chickpeas, then spread them onto a clean kitchen towel and pat them until they are completely dry to ensure maximum crispiness.

• 3

  In a medium bowl, toss the dried chickpeas with the extra virgin olive oil, garlic powder, dried oregano, sea salt, and black pepper until evenly coated.

• 4

  Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until they are golden and crunchy.

• 5

  While the chickpeas roast, prepare the dip by whisking together the Greek yogurt, lemon juice, and finely chopped fresh parsley in a small bowl.

• 6

  Remove the chickpeas from the oven and immediately toss them with the hemp hearts while they are still warm so the seeds adhere to the surface.

• 7

  Serve the roasted chickpeas in a bowl with the chilled herb yogurt dip on the side for a high-protein snack.