NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

1 cup Broccoli florets

1 medium Red bell pepper

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 cup Non-fat Greek yogurt

0.5 tbsp Tahini

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

PREPARATION

• 1

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

• 2

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

• 3

  Place the chickpeas, broccoli florets, and diced red bell pepper onto the baking sheet.

• 4

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

• 5

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chickpeas are golden and the vegetables are tender-crisp.

• 6

  While the vegetables roast, whisk together the Greek yogurt, tahini, lemon juice, and nutritional yeast in a small bowl until the dressing is creamy.

• 7

  Transfer the roasted vegetable and chickpea mixture to a serving bowl.

• 8

  Drizzle the protein-rich yogurt dressing over the top and garnish with hemp seeds for an extra nutritional boost.