NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

2 cup broccoli florets

2 tbsp nutritional yeast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 cup non-fat Greek yogurt

1 tsp tahini

1 tbsp lemon juice

2 tbsp hemp hearts

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the drained chickpeas and broccoli florets with olive oil, sea salt, black pepper, garlic powder, and nutritional yeast.

• 3

  Toss the vegetables and chickpeas until they are evenly coated with the seasonings.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, or until the chickpeas are slightly crispy and the broccoli is tender with charred edges.

• 5

  While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth and creamy.

• 6

  Transfer the roasted vegetables and chickpeas to a serving bowl.

• 7

  Drizzle the lemon-tahini yogurt dressing over the top and garnish with hemp hearts for an extra boost of plant-based protein.