NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Broccoli florets

1 cup Non-fat Greek yogurt

1 tbsp Hemp hearts

0.5 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a large bowl, toss the chickpeas and broccoli florets with the extra virgin olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the chickpeas are golden and the broccoli edges are slightly charred.

• 5

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

• 6

  Spread the lemon-yogurt mixture onto the bottom of a shallow serving bowl to create a flavorful base.

• 7

  Top the yogurt with the warm roasted vegetables and chickpeas.

• 8

  Finish the bowl by sprinkling the hemp hearts over the top for an added nutty crunch and a boost of plant-based protein.