NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

6 oz Firm tofu

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Non-fat Greek yogurt

0.25 tbsp Olive oil

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the canned chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up.

• 3

  Press the firm tofu to remove excess liquid and cut it into 1/2-inch uniform cubes.

• 4

  Place the chickpeas, tofu cubes, broccoli florets, and chopped bell pepper on the baking sheet.

• 5

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.

• 6

  Roast in the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chickpeas are crunchy and the tofu is golden brown.

• 7

  While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until the consistency is smooth.

• 8

  Spread the lemon-yogurt mixture across the bottom of a shallow serving bowl.

• 9

  Pile the roasted vegetable, tofu, and chickpea mixture on top of the yogurt base.

• 10

  Garnish with freshly chopped parsley and serve immediately.