NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

0.25 cup dry whole wheat couscous

0.5 cup zucchini

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp fresh parsley

1 tbsp hemp seeds

0.5 oz feta cheese

1 clove garlic

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat dry the chickpeas, then toss them on the baking sheet with diced zucchini, diced red bell pepper, olive oil, sea salt, black pepper, and dried oregano.

• 3

  Roast the vegetable and chickpea mixture for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly crisp.

• 4

  While the vegetables roast, place the dry couscous in a small heat-proof bowl and pour in 0.4 cups of boiling water; cover tightly with a lid or plate and let sit for 5 minutes, then fluff with a fork.

• 5

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, minced garlic, and chopped fresh parsley until smooth to create the dressing.

• 6

  In a large mixing bowl, combine the fluffed couscous with the roasted vegetables and chickpeas.

• 7

  Gently fold in the hemp seeds and crumbled feta cheese until evenly distributed.

• 8

  Drizzle the lemon-herb yogurt dressing over the salad and toss well to coat before serving warm or at room temperature.