NUTRITION

SERVINGS

INGREDIENTS

1.5 cups Cauliflower florets

0.5 cup Canned chickpeas

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 cup Non-fat Greek yogurt

1 tbsp Hemp hearts

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry with a paper towel to ensure they become crispy during roasting.

• 3

  In a large mixing bowl, combine the cauliflower florets and dried chickpeas with the olive oil, sea salt, black pepper, and garlic powder, tossing until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the cauliflower edges are caramelized and the chickpeas are crunchy.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, lemon zest, chopped parsley, and chopped dill in a small bowl until smooth.

• 6

  To serve, spread the herb-infused yogurt mixture across the bottom of a shallow bowl or plate.

• 7

  Pile the roasted cauliflower and chickpeas on top of the yogurt base and finish by sprinkling the hemp hearts over the entire dish for a boost of protein and nutty texture.