NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1.5 cup broccoli florets

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 cup nonfat Greek yogurt

1 tbsp nutritional yeast

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up during roasting.

• 3

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

• 4

  Drizzle with olive oil and sprinkle with nutritional yeast, sea salt, black pepper, garlic powder, and smoked paprika, tossing until every piece is evenly coated.

• 5

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

• 6

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

• 7

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