Roasted Chickpea and Broccoli Bowl

Servings: 1

• 1 cup roasted broccoli (preheat oven to 400 degrees. cut up head of broccoli, add to non stick mat lined baking sheet. Drizzle with EVOO. top with pepper, thyme and garlic powder. Cook for about 15 minutes or until it begins to brown and crisp)

• 1 cup roasted chicken peas (preheat oven to 400 degrees. Drain, rinse and dry chickpeas. Add to bowl and toss with EVOO cumin, paprika and garlic powder. Spread onto nonstick baking mat lined baking sheet and cook for about 15 minutes until they begin to brown)

• 2tsp tahini sauce (mix together 1tsp tahini with juice from 1/2 a lemon)

• Feta cheese to top