NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

4 oz extra firm tofu

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

0.5 tbsp hemp hearts

0.25 tsp extra virgin olive oil

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the chickpeas and cubed tofu very dry with a clean kitchen towel to ensure maximum crispiness during roasting.

• 3

  In a large bowl, toss the chickpeas, tofu, and broccoli florets with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 minutes, tossing halfway through until the edges are golden.

• 5

  While roasting, whisk the Greek yogurt and lemon juice in a small bowl until the consistency is smooth and pourable.

• 6

  Transfer the roasted vegetables and protein to a bowl, drizzle with the lemon-yogurt sauce, and sprinkle with hemp hearts for extra protein.