Name: Roasted chickpeas and broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 7 oz broccoli, cut into bite-size florets; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 2/3 cup plain nonfat Greek yogurt; 1 tsp lemon juice; 1/2 tsp black pepper; 2 tbsp unflavored whey protein powder

Nutrition

Per serving

453 calories

Protein: 44g; 37% of calories
Carbs: 51g; 43% of calories
Fat: 10g; 19% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chickpeas and broccoli florets with the olive oil, garlic powder, smoked paprika, half the salt, and the black pepper until evenly coated.
Spread the mixture in a single layer. Roast for 25 minutes, flipping once halfway through, until the chickpeas are crispy and the broccoli is tender and charred at the edges. Done when browned and crisp.
While the vegetables roast, whisk the nonfat Greek yogurt, protein powder, lemon juice, and the remaining salt together in a small bowl until completely smooth.
Spread the lemon yogurt sauce onto the base of a plate and top with the hot roasted chickpeas and broccoli.

Nutrition

Ingredients

Instructions

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