NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1.5 cups Broccoli florets

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

0.5 tsp Tahini

1 large Egg

1 tbsp Fresh parsley

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 thoroughly dry with a paper towel to ensure maximum crispiness.

• 3

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

• 4

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

• 5

  Spread the mixture in a single layer and roast for 20-25 minutes, tossing halfway through, until the broccoli is tender with charred edges.

• 6

  While the vegetables roast, bring a small saucepan of water to a boil. Carefully lower the egg into the water and simmer for 6.5 minutes.

• 7

  Remove the egg and immediately place it in a bowl of ice water for 3 minutes before peeling and slicing it in half.

• 8

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and tahini until the sauce is smooth and creamy.

• 9

  To assemble, spread the yogurt mixture across the bottom of a wide bowl and pile the roasted vegetables and chickpeas on top.

• 10

  Garnish with the soft-boiled egg halves and a sprinkle of fresh chopped parsley.