NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

6 oz firm tofu

1 cup broccoli florets

0.5 cup nonfat Greek yogurt

0.5 tsp olive oil

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Press the firm tofu with a clean towel to remove excess moisture, then cut into 0.5-inch cubes.

• 3

  In a large mixing bowl, combine the chickpeas, tofu cubes, and broccoli florets.

• 4

  Drizzle the mixture with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing well to coat.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the chickpeas are crispy and the broccoli edges are charred.

• 7

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

• 8

  Divide the roasted chickpea and vegetable mixture into bowls and finish with a generous dollop of the lemon-yogurt sauce.