NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup non-fat plain Greek yogurt

1 tbsp lemon juice

1 tbsp hemp seeds

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Spread the lemon-yogurt mixture into the bottom of a shallow bowl as a protein-packed base.

• 8

  Spoon the warm roasted vegetables and chickpeas over the yogurt.

• 9

  Finish the bowl by sprinkling with hemp seeds and freshly chopped parsley for a boost of nutrients and brightness.