NUTRITION

SERVINGS

INGREDIENTS

1.25 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 cup plain non-fat Greek yogurt

1 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a paper towel to ensure they become crisp during roasting.

• 3

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

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for air to circulate.

• 5

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chickpeas are golden and the vegetables are tender with charred edges.

• 6

  While the vegetables roast, whisk together the plain Greek yogurt and lemon juice in a small bowl until the consistency is smooth and creamy.

• 7

  To serve, spread the lemon-yogurt mixture across the bottom of a wide bowl and pile the warm roasted chickpeas and vegetables on top.