NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpeas

1.5 cups broccoli

0.5 medium red bell pepper

0.25 tsp olive oil

0.5 tsp cumin

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup Greek yogurt

1 tbsp lemon juice

1 tbsp hemp seeds

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them thoroughly dry with a clean kitchen towel; removing moisture is the secret to getting them truly crisp.

• 3

  Place the dried chickpeas, broccoli florets, and chopped bell pepper onto the sheet pan.

• 4

  Drizzle with olive oil and sprinkle with cumin, smoked paprika, sea salt, and black pepper, then toss with your hands to ensure every piece is evenly coated.

• 5

  Spread the vegetables and chickpeas into a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the chickpeas are golden-brown and the broccoli edges are slightly charred.

• 7

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

• 8

  Transfer the roasted vegetables and chickpeas to a serving bowl, drizzle with the lemon-yogurt sauce, and garnish with hemp seeds and fresh parsley.