NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup broccoli florets

0.25 cup cooked quinoa

0.5 cup Greek yogurt (0% fat)

1.5 tbsp hemp hearts

1 oz feta cheese

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

  In a large mixing bowl, combine the dried chickpeas and broccoli florets with the olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Toss until the vegetables and chickpeas are evenly coated, then spread them in a single layer on the prepared baking sheet.

• 5

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

• 6

  While the vegetables roast, prepare the dressing by whisking together the Greek yogurt and lemon juice in a small bowl until smooth and pourable.

• 7

  Place the warm cooked quinoa in the base of a serving bowl and top with the roasted chickpea and broccoli mixture.

• 8

  Garnish the bowl with hemp hearts and crumbled feta cheese, then finish by drizzling the lemon-yogurt sauce over the top.