NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

2 cup broccoli florets

0.5 cup non-fat Greek yogurt

3 tbsp nutritional yeast

0.5 tbsp hemp hearts

0 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the dried chickpeas and broccoli florets on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.

• 4

  Toss the vegetables and chickpeas until evenly coated, then spread them out in a single layer.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the chickpeas are crunchy and the broccoli is tender with charred edges.

• 6

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

• 7

  Spread the lemon-yogurt mixture onto the bottom of a shallow bowl as a base.

• 8

  Top the yogurt with the roasted chickpeas and broccoli.

• 9

  Generously sprinkle the nutritional yeast and hemp hearts over the top for a savory, nutty finish.

• 10

  Serve immediately while the roasted ingredients are warm and crisp.