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Ingredients
- 2 chickpeas, drained, rinsed, and dried
- 5 cups broccoli, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp cumin
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp chopped parsley and dill
- 1 garlic clove, grated
Instructions
Preheat oven to 425°F and line a large rimmed sheet pan.
Toss the broccoli with 1 tbsp olive oil, half the salt, pepper, and cumin. Spread in a single layer.
Toss the chickpeas with remaining oil and salt, add to the pan, and roast until browned and the vegetables are tender, about 20–30 minutes total.
While the pan cooks, whisk/blend the herby yogurt sauce ingredients until smooth and balanced.
Serve the sheet-pan chickpeas and broccoli with the herby yogurt sauce spooned over or alongside. Do not roast cold finishing sauces such as avocado or yogurt.
Nutrition per serving
235
Calories
11g
Protein
28g
Carbs
9g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Weeknight Winners
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