NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup cauliflower florets

1 cup non-fat Greek yogurt

1 tbsp hemp seeds

0.5 tbsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  Place the chickpeas and cauliflower florets on the baking sheet and toss with olive oil, cumin, smoked paprika, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are golden.

• 5

  While the vegetables roast, mince the garlic and whisk it into the Greek yogurt along with the fresh lemon juice until the mixture is smooth and creamy.

• 6

  To assemble, spread the garlic-lemon yogurt mixture onto the bottom of a wide, shallow bowl.

• 7

  Top the yogurt with the warm roasted chickpeas and cauliflower florets.

• 8

  Finish the bowl by sprinkling the hemp seeds over the top for a nutty texture and a final boost of plant-based protein.