NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

4 oz extra firm tofu

1 cup broccoli florets

0 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup plain non-fat Greek yogurt

1 tbsp lemon juice

1 tsp dried dill

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel. Press the tofu to remove excess moisture and cut into 1/2-inch cubes.

• 3

  In a large mixing bowl, combine the chickpeas, tofu cubes, and broccoli florets.

• 4

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper; toss until everything is evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, or until the tofu is golden and the chickpeas are slightly crunchy.

• 6

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl until smooth.

• 7

  Transfer the roasted mixture to a serving bowl and top with the creamy lemon-dill yogurt dressing.