NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.33 cup non-fat Greek yogurt

1 tbsp lemon juice

0 large egg

0.5 tbsp hemp hearts

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the rinsed chickpeas very dry with a clean towel to ensure they get crispy during roasting.

• 3

  Toss the chickpeas, broccoli florets, and chopped bell pepper with olive oil, sea salt, black pepper, and garlic powder directly on the baking sheet.

• 4

  Roast for 20 to 25 minutes, tossing the vegetables halfway through, until the broccoli is charred at the edges and chickpeas are golden.

• 5

  While the vegetables roast, bring a small pot of water to a boil, carefully lower in the egg, and simmer for exactly 6.5 minutes.

• 6

  Immediately move the egg to an ice bath for 2 minutes, then gently peel and slice it in half.

• 7

  In a small bowl, whisk together the Greek yogurt and lemon juice until the consistency is smooth and creamy.

• 8

  Spread the lemon-yogurt onto the bottom of a shallow bowl, then pile the roasted vegetable and chickpea mixture on top.

• 9

  Garnish the bowl with the halved egg, a sprinkle of hemp hearts, and fresh parsley before serving.