NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

1 cup Non-fat Greek yogurt

1 oz Feta cheese

2 tbsp Hemp hearts

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they get crispy.

• 3

  In a large bowl, combine the chickpeas, broccoli florets, and chopped red bell pepper.

• 4

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

• 5

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the chickpeas are crunchy and the vegetables are tender.

• 6

  In a small bowl, whisk the Greek yogurt and lemon juice together until smooth and spreadable.

• 7

  Spread the yogurt mixture onto the bottom of a shallow bowl to create a creamy base.

• 8

  Pile the warm roasted vegetables and chickpeas on top of the yogurt.

• 9

  Finish the bowl by garnishing with crumbled feta cheese and hemp hearts for added texture and protein.