NUTRITION

SERVINGS

INGREDIENTS

0.75 cup canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

3 tbsp nutritional yeast

0.75 cup non-fat Greek yogurt

2 tbsp hemp hearts

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a large bowl, toss the chickpeas, broccoli florets, and diced bell pepper with the olive oil, garlic powder, sea salt, and black pepper.

• 4

  Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the broccoli is tender and the chickpeas are golden brown.

• 6

  Remove from the oven and immediately sprinkle the nutritional yeast over the hot vegetables, tossing to coat evenly.

• 7

  In a small bowl, whisk together the non-fat Greek yogurt and lemon juice until smooth and creamy.

• 8

  Spread the lemon-yogurt mixture at the bottom of a serving bowl, top with the roasted vegetables and chickpeas, and finish by sprinkling with hemp hearts.