NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

0.25 cup cooked quinoa

1 cup non-fat Greek yogurt

1 tbsp hemp hearts

0 tsp 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 lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, toss the chickpeas and broccoli florets with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetable mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and chickpeas are golden.

• 5

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

• 6

  Assemble the bowl by placing the warm cooked quinoa at the bottom, then topping it with the roasted broccoli and chickpea mixture.

• 7

  Finish the dish by garnishing with hemp hearts and fresh parsley, then drizzling the zesty lemon-yogurt sauce over the top.