NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpeas

1 cup Broccoli florets

0.5 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Non-fat Greek yogurt

0.25 tbsp Tahini

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, toss the dried chickpeas and broccoli florets with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender-crisp and the chickpeas are golden and crunchy.

• 6

  While the vegetables roast, prepare the base by whisking together the Greek yogurt, tahini, lemon juice, and nutritional yeast in a small bowl until creamy.

• 7

  Spread the yogurt mixture across the bottom of a shallow serving bowl.

• 8

  Pile the roasted chickpeas and broccoli on top of the yogurt base.

• 9

  Finish the bowl by sprinkling the hemp hearts over the top for an extra boost of protein and healthy fats.