NUTRITION

SERVINGS

INGREDIENTS

0.75 cups canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.75 cup non-fat Greek yogurt

1 tbsp lemon juice

0.25 tbsp 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 parsley

PREPARATION

• 1

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

• 2

  Rinse the chickpeas thoroughly and pat them completely dry with a clean kitchen towel to ensure they crisp up during roasting.

• 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 sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing well to coat every piece.

• 5

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the chickpeas are golden and the vegetables are tender.

• 6

  While the bowl base roasts, whisk together the non-fat Greek yogurt and lemon juice in a small bowl until the sauce is smooth and pourable.

• 7

  Transfer the roasted mixture to a serving bowl, drizzle with the lemon-yogurt sauce, and garnish with freshly chopped parsley.