NUTRITION

SERVINGS

INGREDIENTS

1 cup Canned chickpeas

2 cups Cauliflower florets

0.5 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 tbsp Nutritional yeast

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, toss the chickpeas and cauliflower florets with the olive oil, smoked paprika, sea salt, black pepper, and garlic powder until evenly coated.

• 4

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

• 5

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

• 6

  Spread the zesty yogurt mixture across the bottom of a serving bowl and pile the roasted cauliflower and chickpeas on top.

• 7

  Garnish with freshly chopped parsley and enjoy immediately while the roasted elements are warm.