NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

3 tbsp Nutritional yeast

2 tbsp Hemp seeds

0.5 cup Nonfat Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a mixing bowl, combine the drained chickpeas and cauliflower florets with olive oil, sea salt, black pepper, smoked paprika, and garlic powder, tossing until evenly coated.

• 3

  Spread the chickpea and vegetable mixture in a single layer on the prepared baking sheet and roast for 22-25 minutes, or until the cauliflower is tender and the chickpeas are slightly crisp.

• 4

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

• 5

  Spread the lemon-yogurt mixture across the bottom of a shallow serving bowl to create a creamy base.

• 6

  Top the yogurt with the warm roasted vegetables and chickpeas, then finish by sprinkling with nutritional yeast, hemp seeds, and fresh chopped parsley.