NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

2 cup Broccoli florets

0.25 tsp Olive oil

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Non-fat Greek yogurt

1 tbsp Lemon juice

0.5 oz Feta cheese

0.5 tbsp Hemp seeds

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

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up during roasting.

• 3

  In a large mixing bowl, toss the dried chickpeas and broccoli florets with olive oil, garlic powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

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

• 6

  To assemble, spread the lemon yogurt sauce across the bottom of a bowl, pile the roasted vegetables on top, and garnish with crumbled feta, hemp seeds, and fresh parsley.