NUTRITION

SERVINGS

INGREDIENTS

1 cup Chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

1 tsp Smoked paprika

0.5 tsp Garlic powder

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp 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 completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli florets, and cauliflower florets.

• 4

  Drizzle with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, nutritional yeast, sea salt, and black pepper.

• 5

  Toss the vegetables and chickpeas thoroughly until every piece is evenly coated in oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 7

  Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are golden and slightly crunchy.

• 8

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

• 9

  To assemble, spread the lemon-yogurt mixture at the bottom of a wide bowl.

• 10

  Top the yogurt with the roasted vegetable and chickpea mixture.

• 11

  Garnish with freshly chopped parsley and serve immediately while warm.