Name: Broccoli cheddar chickpea bake
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; 6 oz broccoli florets, cut into bite-size pieces; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/4 tsp salt; 1/3 cup nonfat Greek yogurt; 3 tbsp reduced-fat cheddar cheese, shredded; 3/4 tsp Dijon mustard; 1/2 tsp black pepper; 2 tbsp unflavored whey protein powder; 1 tbsp water

Nutrition

Per serving

470 calories

Protein: 42g; 34% of calories
Carbs: 46g; 38% of calories
Fat: 15g; 27% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the patted-dry chickpeas with the olive oil, garlic powder, and half the salt. Spread into a single layer and roast for 10 minutes.
Add the broccoli florets to the pan with the chickpeas. Toss together to coat the broccoli in any remaining oil and spread everything out again. Roast for 15 minutes more until the broccoli is tender and browned at the edges and the chickpeas are crisp.
While the vegetables roast, whisk the Greek yogurt, whey protein powder, and water in a small bowl until completely smooth. Stir in the Dijon mustard, black pepper, and the remaining salt.
Transfer the roasted chickpeas and broccoli to the bowl with the yogurt sauce and toss to coat. Spread the mixture back onto the sheet pan and sprinkle the shredded cheddar over the top. Return the pan to the oven and bake for 5 minutes until the cheese is melted. Done when the cheese is melted and the sauce is set, 160°F.

Nutrition

Ingredients

Instructions

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