NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp hemp hearts

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispness.

• 3

  On the prepared baking sheet, toss the chickpeas, broccoli florets, and sliced red bell pepper with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Spread the vegetables and chickpeas in a single layer and roast for 20-25 minutes, tossing halfway through, until the broccoli is charred at the edges and the chickpeas are golden.

• 5

  While the vegetables roast, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until the mixture is smooth and creamy.

• 6

  To assemble, spread the lemon-yogurt mixture across the bottom of a shallow bowl and top with the warm roasted vegetables and chickpeas.

• 7

  Finish the bowl by sprinkling the hemp hearts over the top for a nutty crunch and a boost of plant-based protein.