This recipe is super easy to make and HEALTHY. Double whammy for a busy lady!

WHAT TO BUY

4 cups broccoli florets

1 (15-oz) can of garbanzo beans, drained + rinsed

2 tablespoons olive oil

1/4 cup extra virgin olive oil

3 garlic cloves, minced (I used Trader Joe's frozen garlic cubes)

Juice and zest of 1 1/2 lemons

8 ounces Banza chickpea pasta

1/2 cup cheese of your choice (I used grated Romano cheese), but I have also used almond milk cheese as well and it was delish!

HOW YA DO IT (makes 3-4 servings)

1. Preheat oven to 400°F.  Pat dry the rinsed chickpeas and add them with the broccoli to a plastic bag. Shake the veggies with the olive oil + half of the lemon juice and a sprinkle of salt & pepper. Roast in the oven for 15-20 minutes, until golden brown.
2. Cook the pasta according to the package directions. 
3. In a larger skillet, heat the olive oil, add the garlic and saute on medium to low heat. 
4. Drain the pasta and add it to the skillet with the remaining lemon juice and zest. Add the roasted broccoli and chickpeas to the skillet and toss until everything is combined well. 
5. Plate and add the grated cheese to your servings. YUMMMY I can smell the lemon zest!