NUTRITION

SERVINGS

INGREDIENTS

1.25 cup cooked chickpeas

1 cup nonfat Greek yogurt

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Pat the cooked chickpeas dry with a clean kitchen towel to ensure they roast properly and become crisp.

• 3

  Place the chickpeas, broccoli florets, and sliced red bell pepper onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the mixture and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.

• 5

  Toss everything together until the vegetables and chickpeas are evenly coated, then spread them out in a single layer.

• 6

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden brown.

• 7

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

• 8

  Transfer the roasted vegetable and chickpea mixture to a serving bowl and top with the creamy lemon-herb yogurt dressing.