NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Cooked chickpeas

2 oz Firm tofu

2 tbsp Nutritional yeast

1 cup Broccoli florets

0.25 tsp Extra virgin olive oil

0.25 cup Plain non-fat Greek yogurt

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Hemp seeds

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 very dry with a clean kitchen towel or paper towels to ensure they get crispy.

• 3

  Cut the firm tofu into 1/2-inch cubes and pat dry to remove excess moisture.

• 4

  In a large mixing bowl, combine the chickpeas, tofu cubes, and broccoli florets.

• 5

  Drizzle with olive oil and sprinkle with nutritional yeast, sea salt, and black pepper, tossing until everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, tossing halfway through, until the broccoli is charred and the chickpeas are crunchy.

• 7

  While the vegetables roast, prepare the protein base by whisking together the Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.

• 8

  Spread the lemon-garlic yogurt mixture onto the bottom of a shallow bowl.

• 9

  Top the yogurt with the roasted vegetable and chickpea mixture.

• 10

  Garnish with hemp seeds for extra texture and serve immediately.