NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

1 cup broccoli florets

1 cup cauliflower florets

0.5 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup plain non-fat Greek yogurt

1 tbsp lemon juice

1 tbsp nutritional yeast

1 tbsp hemp hearts

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a large mixing bowl, combine the chickpeas, broccoli florets, and cauliflower florets with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Spread the vegetables and chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 5

  Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender-crisp and the chickpeas are golden and slightly crunchy.

• 6

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

• 7

  Divide the roasted vegetable and chickpea mixture into bowls.

• 8

  Drizzle the lemon-yogurt sauce over the top and garnish with hemp hearts and freshly chopped parsley before serving.