NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp minced garlic

0.5 oz crumbled feta cheese

0.5 tbsp shelled hemp seeds

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  Toss the chickpeas and broccoli florets on the baking sheet with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 4

  Roast for 20 to 25 minutes, tossing halfway through, until the chickpeas are crunchy and the broccoli has developed dark, charred edges.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl to create a smooth dressing.

• 6

  Place the fresh baby spinach in a large serving bowl and top with the warm roasted chickpea and broccoli mixture.

• 7

  Drizzle the creamy yogurt sauce over the top and garnish with the crumbled feta cheese and hemp seeds before serving.