NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup cauliflower florets

1 cup broccoli florets

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.75 cup plain nonfat Greek yogurt

1 tbsp lemon juice

2 tbsp nutritional yeast

1 tbsp hemp hearts

1 tbsp fresh parsley

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 very dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  Place the chickpeas, cauliflower, and broccoli on the baking sheet and drizzle with olive oil.

• 4

  Sprinkle the sea salt, black pepper, smoked paprika, and garlic powder over the vegetables and toss until evenly coated.

• 5

  Spread the mixture into a single layer and roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden brown.

• 6

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

• 7

  Transfer the roasted vegetable and chickpea mixture to a serving bowl.

• 8

  Drizzle the lemon-yogurt sauce over the top and garnish with hemp hearts and freshly chopped parsley.