NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Olive oil

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Nutritional yeast

1 tbsp Hemp seeds

1 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, combine the chickpeas, broccoli florets, diced red bell pepper, and sliced red onion.

• 4

  Drizzle with olive oil and sprinkle with smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking 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, prepare the high-protein base by whisking together the Greek yogurt, lemon juice, nutritional yeast, and garlic powder in a small bowl.

• 8

  To assemble, spread the seasoned yogurt mixture across the bottom of a shallow bowl.

• 9

  Spoon the warm roasted vegetables and chickpeas over the yogurt base.

• 10

  Finish the dish by sprinkling hemp seeds over the top for added texture and nutrients.