NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

0.5 cup cooked quinoa

0.5 cup egg whites

3 tbsp nutritional yeast

1 tbsp hemp seeds

0.5 cup nonfat Greek yogurt

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper to prevent sticking.

• 2

  Rinse and drain the chickpeas, then pat them very dry with a towel to ensure the bites become crispy.

• 3

  In a medium mixing bowl, use a fork to roughly mash the chickpeas until most are broken down but some texture remains.

• 4

  Add the cooked quinoa, egg whites, nutritional yeast, hemp seeds, garlic powder, smoked paprika, sea salt, and black pepper to the mashed chickpeas.

• 5

  Stir the mixture vigorously until the egg whites are fully incorporated and a thick, scoopable batter forms.

• 6

  Use a tablespoon to scoop the mixture and form into 12 small round bites, spacing them evenly on the prepared baking sheet.

• 7

  Lightly brush the tops of each bite with the extra virgin olive oil to help them brown in the oven.

• 8

  Bake for 22 minutes, flipping the bites halfway through the cooking time, until they are golden brown and firm to the touch.

• 9

  Remove from the oven and let them cool for 5 minutes to allow the structure to set.

• 10

  Serve the warm bites with the nonfat Greek yogurt on the side as a high-protein dipping sauce.