NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 cup non-fat Greek yogurt

0.25 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Rinse the chickpeas thoroughly and pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

• 4

  Drizzle with olive oil and season with sea salt, black pepper, and dried oregano, tossing until everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the vegetables are tender and the chickpeas are slightly golden.

• 6

  While the vegetables roast, prepare the protein-rich sauce by whisking together the non-fat Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.

• 7

  Assemble the bowl by placing the warm cooked quinoa at the base, topping it with the roasted vegetable and chickpea mixture.

• 8

  Finish by drizzling the creamy lemon-yogurt sauce over the top before serving.