NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned 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 Garlic powder

0.5 tsp Smoked paprika

1 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Lemon juice

0.5 tsp Tahini

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a large bowl, combine the chickpeas and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Spread the seasoned chickpeas and broccoli in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the vegetables are tender and chickpeas are golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, lemon juice, and tahini in a small bowl until the sauce is smooth and creamy.

• 6

  Spread the yogurt mixture across the bottom of a serving bowl and pile the warm roasted vegetables and chickpeas on top.