NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 cup Nonfat plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Nutritional yeast

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they become crispy while roasting.

• 3

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

• 4

  Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the broccoli is tender and the chickpeas are golden.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, and nutritional yeast in a small bowl until the mixture is smooth and creamy.

• 6

  Spread the yogurt mixture evenly across the bottom of a shallow serving bowl.

• 7

  Remove the vegetables from the oven and pile them directly on top of the yogurt base.

• 8

  Garnish the bowl with freshly chopped parsley and serve immediately while the roasted elements are still warm.