NUTRITION

SERVINGS

INGREDIENTS

1.25 cups Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Nonfat Greek yogurt

1 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Thoroughly rinse the chickpeas and pat them completely dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Divide the roasted mixture into serving bowls, drizzle generously with the lemon-yogurt sauce, and sprinkle with hemp seeds before serving.