NUTRITION

SERVINGS

INGREDIENTS

1.25 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 cup Non-fat plain Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 they crisp up properly.

• 3

  In a large mixing bowl, combine the dried chickpeas, broccoli florets, and cauliflower florets.

• 4

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

• 5

  Spread the vegetable and chickpea mixture in a single layer on the baking sheet and roast for 25 to 30 minutes, tossing halfway through.

• 6

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

• 7

  Remove the sheet pan from the oven and immediately sprinkle the nutritional yeast over the hot vegetables, tossing one last time.

• 8

  Divide the roasted mixture into bowls and finish with a generous dollop or drizzle of the lemon-dill yogurt sauce.