NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tbsp olive oil

4 tbsp nutritional yeast

2 tbsp hemp hearts

0.5 cup plain non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Rinse the chickpeas and pat them very dry with a clean kitchen towel to ensure they become crispy when roasted.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli, and cauliflower with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet.

• 5

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

• 6

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

• 7

  Remove the tray from the oven and immediately sprinkle the warm vegetables with nutritional yeast, tossing well to coat each piece.

• 8

  Spread the lemon-yogurt mixture across the bottom of a shallow bowl, top with the roasted vegetables, and finish with a garnish of hemp hearts.