NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Cooked chickpeas

1 cup Broccoli florets

0.25 tbsp Extra virgin olive oil

3 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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 baking sheet with parchment paper for easy cleanup.

• 2

  Pat the cooked chickpeas very dry with a paper towel to ensure they achieve a satisfying crunch during roasting.

• 3

  In a large bowl, toss the chickpeas and broccoli florets with olive oil, nutritional yeast, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the air to circulate.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are golden brown.

• 6

  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.

• 7

  Spread the lemon-yogurt mixture across the bottom of a serving bowl as a protein-rich base.

• 8

  Pile the roasted vegetables and chickpeas on top of the yogurt and finish by sprinkling the hemp hearts over the bowl for extra texture.