NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

1 cup Cauliflower florets

0.5 cup Red bell pepper

0.5 cup Shelled edamame

0.5 cup Non-fat Greek yogurt

0.25 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a paper towel to ensure they get crispy.

• 3

  In a large bowl, toss the chickpeas, cauliflower florets, and diced red bell pepper with olive oil, sea salt, black pepper, smoked paprika, and garlic powder.

• 4

  Spread the vegetable mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the cauliflower is tender and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, steam the shelled edamame in a small amount of water until bright green and tender, then drain.

• 6

  In a serving bowl, spread the non-fat Greek yogurt across the bottom to create a thick, creamy base and drizzle it with the lemon juice.

• 7

  Top the yogurt base with the roasted vegetable and chickpea mixture and the steamed edamame.

• 8

  Garnish the bowl with finely chopped fresh parsley and serve immediately while warm.