NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup cooked quinoa

1 cup fresh spinach

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp dried oregano

1 oz feta cheese

2 tbsp hemp seeds

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 paper towel to ensure maximum crispiness.

• 3

  Place the chickpeas and broccoli florets on the baking sheet and toss with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the broccoli is tender with charred edges and the chickpeas are slightly golden.

• 5

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

• 6

  Assemble the bowl by placing the fresh spinach and cooked quinoa at the bottom as a base.

• 7

  Top the greens and grains with the warm roasted broccoli and chickpeas.

• 8

  Sprinkle the crumbled feta cheese and hemp seeds over the top, then drizzle generously with the lemon-herb dressing before serving.