NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

4 oz extra firm tofu

1 cup broccoli florets

1 tsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 cup plain non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tbsp hemp seeds

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chickpeas and tofu cubes very dry with a clean towel to ensure they get maximum crispiness during roasting.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25-30 minutes, tossing halfway through, until the broccoli is charred and the chickpeas are golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl to create a thick, savory dressing.

• 6

  Divide the roasted mixture into bowls, drizzle generously with the yogurt sauce, and garnish with hemp seeds and fresh parsley.