NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

1.5 cups broccoli florets

0.5 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.33 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp hemp seeds

2 tbsp nutritional yeast

0.5 tsp tahini

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then spread them onto a clean kitchen towel and pat them very dry to ensure they get crispy in the oven.

• 3

  Place the dried chickpeas and broccoli florets on the prepared baking sheet and drizzle with the olive oil.

• 4

  Sprinkle the sea salt, black pepper, and garlic powder over the vegetables and toss thoroughly until every piece is evenly coated.

• 5

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

• 6

  While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, lemon juice, nutritional yeast, and tahini in a small bowl until the texture is smooth and creamy.

• 7

  Transfer the roasted broccoli and chickpeas into a serving bowl and generously sprinkle the hemp seeds over the top.

• 8

  Drizzle the zesty lemon-yogurt dressing over the bowl and serve immediately while the vegetables are still warm.