NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

4 oz Extra firm tofu

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

2 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 cup Plain non-fat Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Dried dill

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them very dry with a clean kitchen towel; press the tofu to remove excess moisture and cut into half-inch cubes.

• 3

  In a large mixing bowl, combine the chickpeas, tofu cubes, and broccoli florets with the olive oil, nutritional yeast, sea salt, black pepper, and garlic powder.

• 4

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

• 5

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

• 6

  Transfer the roasted mixture to a serving bowl and finish by drizzling the creamy lemon-dill sauce over the top.