NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Chickpeas

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

1 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Hemp seeds

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they roast up perfectly crispy.

• 3

  In a large mixing bowl, combine the dried chickpeas, diced red bell pepper, and sliced zucchini.

• 4

  Drizzle with extra virgin olive oil and sprinkle with the sea salt, black pepper, smoked paprika, and garlic powder, tossing well to coat every piece.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the chickpeas are golden.

• 6

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

• 7

  Spread the yogurt mixture into the bottom of a wide bowl to create a protein-rich base for your meal.

• 8

  Spoon the warm roasted vegetable and chickpea mixture over the yogurt and finish with a sprinkle of hemp seeds and fresh parsley.