NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0.25 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.5 cup Plain Greek yogurt

1 tbsp Lemon juice

2 tbsp Hemp seeds

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry with a paper towel to ensure they crisp up during roasting.

• 3

  On the baking sheet, toss the chickpeas, broccoli florets, and cauliflower florets with the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 4

  Spread the mixture into a single layer and roast for 20-25 minutes, or until the vegetables are tender and the chickpeas are slightly golden.

• 5

  While the vegetables roast, whisk together the plain Greek yogurt and lemon juice in a small bowl until the mixture is smooth and tangy.

• 6

  Spread the lemon-yogurt mixture across the bottom of a wide serving bowl to create a creamy base.

• 7

  Carefully pile the roasted vegetables and chickpeas on top of the yogurt layer.

• 8

  Sprinkle the bowl with hemp seeds and fresh parsley for a final boost of plant-based protein and a fresh, earthy finish.