Roasted Vegetables and Chickpeas with Feta

Ingredients:

1. 15 oz broccoli
2. 16 oz portobello mushrooms
3. 9 oz red onion
4. 9 oz orange or red bell pepper
5. 1 can rinsed/drained/dried garbanzo beans.
6. 1 tsp sea salt
7. 1/2 tsp black pepper
8. 1-2 tsp cumin

Instructions:

1. Chop veggies into equal sizes (about 1/2-1 inch)
2. Rinse, drain, and dry garbanzo beans
3. Lay parchment on a baking pan
4. Spread veggies/beans on parchment
5. Spray with avocado oil
6. Sprinkle with seasonings
7. Toss to coat
8. Bake at 450 about 15 minutes until broccoli starts to crisp and brown.
9. Top with crumbled feta (you can also roast veggies with the feta — I prefer to add mine later).
10. Divide into 5 equal servings. 

*I like to serve this with grilled chicken, basmati rice, and my yogurt-tahini dressing!

Macros Per Serving:

Calories:  223

Fat:  5.8 grams

Protein:  13.2 grams

Net Carbs:  23.2 grams

Fiber:  8.1 grams