NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

1 cup Broccoli florets

0.5 cup Brussels sprouts

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.75 cup Non-fat Greek yogurt

1 tbsp Lemon juice

2 tbsp Hemp hearts

1 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the chickpeas, broccoli florets, and halved Brussels sprouts with the olive oil, sea salt, black pepper, and garlic powder.

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 22 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden and slightly crunchy.

• 6

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

• 7

  Spread the lemon yogurt mixture across the bottom of a wide serving bowl.

• 8

  Pile the roasted vegetables and chickpeas on top of the yogurt base.

• 9

  Garnish the bowl with hemp hearts and nutritional yeast for an extra boost of protein and a savory, nutty flavor.