Name: Broccoli cheddar chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and patted dry; 5 oz broccoli florets, cut into bite-size pieces; 1 tsp olive oil; 3 large egg whites; 1/2 cup nonfat Greek yogurt; 3 tbsp reduced-fat cheddar cheese, shredded; 1 tsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, toss the chickpeas with the olive oil, half the garlic powder, half the smoked paprika, and a pinch of salt. Spread the chickpeas on a half-sheet pan and roast for 10 minutes.
In the same bowl, toss the broccoli with the remaining garlic powder and smoked paprika. Add the broccoli to the pan with the chickpeas. Roast for 15 to 18 minutes until the broccoli edges are browned and the chickpeas are crisp.
While the vegetables roast, whisk the Greek yogurt, three-quarters of the cheddar cheese, lemon juice, half the remaining salt, and the black pepper in the bowl until smooth.
Mist a nonstick skillet with cooking spray over medium heat. Add the egg whites and the rest of the salt. Cook, stirring constantly, for 2 to 3 minutes until just set. Remove from the heat. Done when set and opaque, 160°F.
Transfer the roasted chickpeas, broccoli, and scrambled egg whites to the bowl with the yogurt sauce. Toss gently to coat. Serve immediately, topped with the remaining cheddar cheese.

Nutrition

Ingredients

Instructions

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