Description
This savory yogurt bowl is ideal for hot summer days since it requires minimal prep and cooking time, and you can have it for breakfast, lunch, or dinner.
Ingredients
Scale
For the Chickpeas
- 1 tablespoon extra virgin olive oil
- One 14-ounce can chickpeas (low sodium, if possible), drained, rinsed, and patted dry with paper towels
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Sea salt and freshly ground black pepper, to taste
- 1 small garlic clove, crushed or minced
For the Salad and Assembly
- 1 pint cherry tomatoes, halved
- 4 small cucumbers (Persian, if possible), partially peeled and cut into half-moons
- ¼ cup finely diced red onion
- ¼ cup packed chopped fresh dill, plus more to serve
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil, plus more to serve
- Sea salt and freshly ground black pepper, to taste
- 3 cups unsweetened So Delicious dairy free coconutmilk yogurt alternative
- Sumac, to serve (optional)
Instructions
- Make the Chickpeas: Heat the oil in a small skillet over medium-high heat. Add the chickpeas, cumin, smoked paprika, salt, and pepper and toss to coat. Cook until the chickpeas are golden brown and crispy all over, tossing occasionally, about 5 minutes. Add the garlic and cook for 1 minute more. Taste and adjust seasonings, if needed.
- Meanwhile, in a large bowl, combine the tomatoes, cucumbers, onion, dill, lemon juice, oil, salt, and pepper. Toss to combine, taste, and adjust seasonings if needed.
- To serve, divide the yogurt among 4 plates and top with the salad and chickpeas. Drizzle with extra oil and garnish with dill and sumac, if desired.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 304
- Fiber: 9.5 g
- Protein: 7 g
