NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.5 cup non-fat plain Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

2 tbsp hemp hearts

2 tbsp nutritional yeast

1 tbsp fresh parsley

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 they roast up crispy.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli florets, and cauliflower florets.

• 4

  Drizzle with extra virgin olive oil and season with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat evenly.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until the vegetables are tender and the chickpeas are golden.

• 6

  While the vegetables roast, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until the sauce is smooth and creamy.

• 7

  Once roasted, transfer the vegetables and chickpeas to a bowl and sprinkle with nutritional yeast and hemp hearts for a savory protein boost.

• 8

  Drizzle the lemon-tahini yogurt sauce over the top and garnish with freshly chopped parsley before serving warm.