NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Canned chickpeas

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Nonfat plain Greek yogurt

1 tbsp Lemon juice

2 tbsp Nutritional yeast

1 tbsp Hemp seeds

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Place the chickpeas, broccoli florets, and chopped red bell pepper on the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat evenly.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chickpeas are slightly crunchy and the vegetables are tender with charred edges.

• 6

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

• 7

  Spread the lemon-yogurt mixture across the bottom of a serving bowl.

• 8

  Remove the vegetables from the oven and immediately toss them with the nutritional yeast while still hot.

• 9

  Pile the roasted vegetable and chickpea mixture over the yogurt base.

• 10

  Garnish with hemp seeds for extra texture and serve immediately.