NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

0.25 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Hemp hearts

1.25 cup Non-fat plain Greek yogurt

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the canned chickpeas in a colander and pat them extremely dry with a clean kitchen towel to ensure maximum crispness.

• 3

  In a medium bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the dried chickpeas to the bowl and toss until every chickpea is evenly coated with the herb oil.

• 5

  Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through.

• 6

  While the chickpeas roast, prepare the dip by whisking the Greek yogurt, lemon juice, minced garlic, and chopped parsley in a small bowl.

• 7

  Remove the chickpeas from the oven, sprinkle immediately with hemp hearts, and serve warm alongside the chilled yogurt dip.