NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

1 cup Broccoli florets

1 cup Cauliflower florets

1 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

2 tbsp Nutritional yeast

0.5 cup Nonfat plain Greek yogurt

1 tbsp Lemon juice

1.5 tbsp Hemp hearts

PREPARATION

• 1

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

• 2

  Pat the chickpeas dry with a clean kitchen towel to ensure they achieve a crunchy texture in the oven.

• 3

  Toss the chickpeas, broccoli florets, and cauliflower florets with olive oil, sea salt, black pepper, and garlic powder directly on the baking sheet.

• 4

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are crisp.

• 5

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

• 6

  Transfer the roasted mixture to a serving bowl, drizzle with the lemon-yogurt sauce, and garnish with nutritional yeast and hemp hearts.