NUTRITION

SERVINGS

INGREDIENTS

0.75 cup cooked chickpeas

1 cup broccoli florets

1 cup sliced bell peppers

1 cup 0% Greek yogurt

2 tbsp nutritional yeast

1 tbsp hemp hearts

0.5 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they become crispy during roasting.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli florets, and sliced bell peppers.

• 4

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat every piece.

• 5

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until the broccoli is tender-crisp and chickpeas are golden.

• 6

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

• 7

  To serve, spread the zesty yogurt sauce across the bottom of a shallow bowl.

• 8

  Top the sauce with the warm roasted vegetable and chickpea mixture and finish with a sprinkle of hemp hearts.