NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

3 tbsp Hemp seeds

1 tbsp Lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they achieve a crispy texture.

• 3

  Place the chickpeas, broccoli florets, and diced red bell pepper on the prepared baking sheet.

• 4

  Drizzle with avocado oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat every piece.

• 5

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden.

• 6

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, and Dijon mustard until the sauce is smooth and creamy.

• 7

  Spread the creamy yogurt mixture at the bottom of a serving bowl to create a flavorful base.

• 8

  Top the yogurt with the roasted vegetable and chickpea mixture, then sprinkle with hemp seeds for a final boost of protein and crunch.