NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

1 cup bell pepper

0.5 tbsp olive oil

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup non-fat Greek yogurt

1 oz feta cheese

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get crispy in the oven.

• 3

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

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet and roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly charred.

• 5

  While the vegetables are roasting, combine the non-fat Greek yogurt, crumbled feta cheese, lemon juice, and minced garlic in a food processor or high-speed blender.

• 6

  Process the yogurt mixture for 1-2 minutes until it is completely smooth, light, and fluffy.

• 7

  To assemble, spread the whipped feta yogurt base into the bottom of a shallow bowl and top with the warm roasted vegetables and crispy chickpeas.