NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 oz feta cheese

0.5 tbsp hemp hearts

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a large bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

• 3

  Drizzle with olive oil and sprinkle with cumin, smoked paprika, sea salt, and black pepper, tossing until the vegetables are evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are slightly crisp.

• 5

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

• 6

  To assemble, spread the garlic-lemon yogurt onto the bottom of a serving bowl as a creamy base.

• 7

  Top the yogurt with the warm roasted vegetables and chickpeas.

• 8

  Finish the bowl by sprinkling with crumbled feta cheese and hemp hearts for added texture and protein.