NUTRITION

SERVINGS

INGREDIENTS

0.5 cup canned chickpeas

6 oz extra firm tofu

1.5 cup cauliflower florets

0.25 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 cup nonfat Greek yogurt

1 tsp 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

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel. Press the tofu to remove excess moisture and cut into 1/2-inch cubes.

• 3

  In a large bowl, combine the chickpeas, tofu cubes, and cauliflower florets. Drizzle with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and garlic powder.

• 4

  Toss everything together until evenly coated, then spread in a single layer on the prepared baking sheet.

• 5

  Roast for 25 to 30 minutes, tossing halfway through, until the chickpeas are slightly crispy and the cauliflower is tender with browned edges.

• 6

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

• 7

  Divide the roasted mixture into bowls, top with a generous dollop of the lemon-yogurt sauce, and garnish with freshly chopped parsley.