NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.75 cup Non-fat Greek yogurt

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp hearts

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they get maximum crispiness.

• 3

  In a large bowl, toss the chickpeas, broccoli florets, and chopped red bell pepper with the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender-crisp and the chickpeas are golden.

• 6

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until smooth.

• 7

  Transfer the roasted ingredients to a serving bowl and drizzle generously with the creamy lemon-yogurt dressing.

• 8

  Garnish with hemp hearts and fresh parsley for an extra boost of plant-based protein and brightness.