NUTRITION

SERVINGS

INGREDIENTS

1 cup chickpeas

6 oz firm tofu

1 cup broccoli florets

0.5 tsp extra virgin olive oil

0.5 tsp sea salt

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.5 cup nonfat Greek yogurt

1 tbsp lemon juice

0.25 tsp tahini

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

• 3

  Press the firm tofu between paper towels to remove excess moisture and cut it into 1/2-inch uniform cubes.

• 4

  Place the chickpeas, tofu cubes, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle with sea salt, smoked paprika, and garlic powder, tossing well to coat every piece.

• 6

  Spread the mixture into a single layer and roast for 25 to 30 minutes, tossing halfway through, until the chickpeas are crunchy and the broccoli has charred edges.

• 7

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

• 8

  Transfer the roasted vegetable and protein mixture to a bowl and finish with a generous drizzle of the lemon-tahini sauce.