NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1.5 cup broccoli florets

1 medium red bell pepper

0.5 tbsp extra virgin olive oil

2 tbsp nutritional yeast

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup plain nonfat Greek yogurt

1 tbsp hemp hearts

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up beautifully in the oven.

• 3

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

• 4

  Drizzle the olive oil over the mixture and season with garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast for 20-25 minutes, tossing halfway through, until the chickpeas are golden and the broccoli edges are slightly charred.

• 7

  Remove from the oven and immediately sprinkle the nutritional yeast over the hot vegetables, tossing well to create a savory, cheesy crust.

• 8

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth and spreadable.

• 9

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

• 10

  Finish the bowl with a sprinkle of hemp hearts for an extra boost of plant-based protein and a nutty texture.