NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  Place the dried chickpeas, broccoli florets, and sliced red bell peppers onto the prepared baking sheet.

• 4

  Drizzle the vegetables and chickpeas with olive oil and sprinkle with garlic powder, ground cumin, sea salt, and black pepper.

• 5

  Toss everything together until well-coated and spread into a single even layer on the sheet.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are slightly golden.

• 7

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

• 8

  Spread the creamy yogurt mixture across the bottom of a serving bowl and top with the warm roasted vegetable and chickpea mixture.