NUTRITION

SERVINGS

INGREDIENTS

1 cups canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup non-fat plain Greek yogurt

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Chop the broccoli into small florets and dice the red bell pepper into bite-sized pieces.

• 4

  In a large bowl, toss the chickpeas, broccoli, and bell pepper with the olive oil, smoked paprika, cumin, sea salt, and black pepper until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and chickpeas are slightly golden.

• 6

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

• 7

  Transfer the roasted vegetable and chickpea mixture to a serving bowl.

• 8

  Top with the lemon yogurt sauce and garnish with freshly chopped parsley before serving.