NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked chickpeas

1 tbsp hemp hearts

0.5 cup nonfat plain Greek yogurt

2 tbsp nutritional yeast

1 cup cauliflower florets

1 medium red bell pepper

1 tbsp harissa paste

1 tbsp lemon juice

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Dice the red bell pepper into bite-sized pieces and place them on the baking sheet along with the cauliflower florets.

• 3

  Drizzle the vegetables with olive oil and season with sea salt and black pepper, then roast for 20-25 minutes until tender and slightly charred.

• 4

  While the vegetables roast, prepare the dressing by whisking together the Greek yogurt, harissa paste, lemon juice, garlic powder, and nutritional yeast in a large mixing bowl.

• 5

  Add the cooked chickpeas and hemp hearts to the dressing, stirring well to ensure every chickpea is thoroughly coated.

• 6

  Once the roasted vegetables are done, allow them to cool for 5 minutes before folding them into the chickpea mixture.

• 7

  Place the baby spinach in a serving bowl and top with the harissa chickpea and vegetable mixture.