NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1.5 cups broccoli florets

1 medium red bell pepper

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.33 cup non-fat plain Greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Chop the red bell pepper into bite-sized pieces and combine on the baking sheet with the chickpeas and broccoli florets.

• 4

  Drizzle the vegetables and chickpeas with olive oil, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Toss everything well to coat evenly and spread in a single layer.

• 6

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

• 7

  While roasting, whisk together the Greek yogurt and lemon juice in a small bowl until smooth to create the dressing.

• 8

  Transfer the roasted mixture to a bowl, drizzle with the lemon-yogurt sauce, and top with hemp hearts and fresh parsley before serving.