NUTRITION

SERVINGS

INGREDIENTS

1 medium Zucchini

0.5 cup Chickpeas

0.25 cup Cooked quinoa

1 cup Non-fat Greek yogurt

0.5 oz Feta cheese

2 tbsp Hemp hearts

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slice the zucchini into 1/2-inch thick half-moons and drain the chickpeas, patting them dry with a towel.

• 3

  Toss the zucchini and chickpeas on the baking sheet with olive oil, dried oregano, sea salt, and black pepper.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the zucchini is tender and the chickpeas are slightly crisp.

• 5

  While roasting, combine the Greek yogurt, crumbled feta, lemon juice, and minced garlic in a small food processor or bowl and whisk until smooth.

• 6

  Place the warm cooked quinoa in the base of a bowl and top with the roasted zucchini and chickpea mixture.

• 7

  Finish the bowl by dolloping the creamy whipped feta yogurt over the vegetables and sprinkling with hemp hearts for a protein boost.