NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.13 cup dry quinoa

2 tbsp hemp hearts

0.75 cup non-fat plain Greek yogurt

0 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  On the baking sheet, combine the broccoli florets, cauliflower florets, and dried chickpeas.

• 4

  Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika; toss until evenly coated.

• 5

  Roast in the oven for 20-25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden.

• 6

  While the vegetables roast, combine the dry quinoa and 0.5 cup water in a small pot; bring to a boil, then simmer covered for 12 minutes.

• 7

  In a small mixing bowl, whisk together the non-fat plain Greek yogurt, lemon juice, and chopped fresh parsley to create a creamy dressing.

• 8

  Transfer the cooked quinoa to a serving bowl, top with the roasted vegetable and chickpea mixture, and sprinkle with hemp hearts.

• 9

  Finish with a generous drizzle of the lemon-parsley yogurt sauce before serving.