NUTRITION

SERVINGS

INGREDIENTS

1 cup cooked chickpeas

1 cup broccoli florets

1 cup red bell pepper strips

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 cup non-fat Greek yogurt

2 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Pat the cooked chickpeas thoroughly dry with a paper towel to ensure they achieve a satisfying crunch when roasted.

• 3

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

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are lightly browned.

• 6

  While the medley roasts, whisk together the Greek yogurt, nutritional yeast, lemon juice, and dried oregano in a small bowl until smooth.

• 7

  Spread the high-protein yogurt mixture onto the base of a shallow bowl or plate.

• 8

  Top the yogurt with the warm roasted chickpea and vegetable medley and serve immediately.