NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

0.5 cup cauliflower florets

0.5 cup broccoli florets

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.5 cup non-fat Greek yogurt

1 tbsp lemon juice

1 tsp garlic

3 tbsp hemp hearts

1 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and thoroughly dry the chickpeas using a clean kitchen towel to ensure they get crispy.

• 3

  Place the chickpeas, cauliflower florets, and broccoli florets on the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and smoked paprika, tossing well to coat evenly.

• 5

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

• 6

  While roasting, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth.

• 7

  Spread the yogurt mixture across the bottom of a wide serving bowl.

• 8

  Pyle the roasted vegetables and chickpeas over the yogurt base.

• 9

  Finish the bowl by sprinkling with hemp hearts, crumbled feta cheese, and freshly chopped parsley.