NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup broccoli florets

1 cup non-fat Greek yogurt

1 tbsp nutritional yeast

0.5 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the dried chickpeas and broccoli florets with the extra virgin olive oil, smoked paprika, and half of the garlic powder.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the broccoli is charred and chickpeas are golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt, nutritional yeast, lemon juice, lemon zest, sea salt, black pepper, and the remaining garlic powder in a small bowl.

• 6

  Spread the yogurt mixture onto the bottom of a shallow bowl and top with the warm roasted vegetables to serve immediately.