NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 cup Cauliflower florets

0.5 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Non-fat Greek yogurt

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Hemp hearts

0.5 oz Feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, toss the dried chickpeas and cauliflower florets with the olive oil, smoked paprika, ground cumin, sea salt, and black pepper until evenly coated.

• 4

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

• 5

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

• 6

  Spread the lemon-garlic yogurt into the bottom of a shallow bowl, then top with the warm roasted vegetables and chickpeas.

• 7

  Finish the bowl by sprinkling the hemp hearts and crumbled feta cheese over the top before serving immediately.