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Kelsey Kunik, RDN
If you’ve never tried a savory Greek yogurt bowl, you’ll need to make this fiber-rich, high-protein Mediterranean style bowl ASAP. With chickpeas, cucumbers, fresh herbs, and a flavorful marinade, this fresh and fast lunch is ultra-satisfying and filling whether you enjoy it on its own or scoop it up with a warm pita.
Recipe information
Total Time
10 minutes
Yield
1 serving
Ingredients
½
cup garbanzo beans, drained and rinsed
½
cup diced cucumber
2
Tbsp. diced sun-dried tomatoes
1
Tbsp. fresh dill
1
Tbsp. lemon juice
2
tsp. extra-virgin olive oil (plus more for drizzling on top at the end, if desired)
1
tsp. minced garlic
Pinch of sea salt
Dash of cayenne pepper (if desired)
½
cup plain Greek yogurt
1
Tbsp. chopped pistachios
Preparation
Step 1
Add the garbanzo beans, cucumber, sun-dried tomatoes, dill, lemon juice, extra virgin olive oil, garlic, sea salt, and cayenne pepper (if using) in a bowl. Stir to combine and let sit for a few minutes to marinate.
Step 2
Spoon Greek yogurt into a bowl and pour the chickpea mixture over top. Sprinkle with crushed pistachios and another drizzle of extra-virgin olive oil if desired.
Nutrition Per Serving
331 calories; 21 g protein; 34 g carbohydrates (8 g fiber); 15 g gat (2 g saturated fat); 777 mg sodium