NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked chickpeas

0.25 cup Cooked quinoa

0.75 cup Non-fat Greek yogurt

1 tbsp Hemp hearts

0.5 oz Feta cheese

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the chickpeas, diced red bell pepper, and sliced zucchini with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20 minutes until the vegetables are tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, prepare the dressing by whisking together the non-fat Greek yogurt, lemon juice, and dried oregano in a small bowl until smooth.

• 5

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the warm roasted vegetable and chickpea mixture.

• 6

  Garnish the bowl with crumbled feta cheese and hemp hearts, then drizzle the creamy yogurt dressing over the top before serving.