Savory Yogurt Bowl with Spicy Roasted Chickpeas
A savory yogurt bowl with spicy roasted chickpeas, veggies, and Greek yogurt. High protein and fiber, and ready in 10 minutes.
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Forget everything you think you know about yogurt bowls. This one skips the granola and honey and goes savory instead, with spicy roasted chickpeas, veggies, and a big scoop of protein-packed Greek yogurt. It’s the lunch I make when I want something fast, filling, and a little addictive (that’s a warning, not a joke).
Why You’ll Love Thie Savory Yogurt Bowl
Ingredients You’ll Need + Substitutions
For the spicy roasted chickpeas:
- Canned chickpeas (garbanzo beans), rinsed and drained.
- Avocado oil (or another high oleic vegetable oil).
- Manzanillo Mexican seasoning, or your own spicy blend with oregano, black pepper, chili powders, cumin, garlic powder, onion powder, and coriander.
- Salt to taste.
For the yogurt bowl:
- Plain Greek yogurt. Or plant-based yogurt for a vegan version.
- Veggies: Baby spinach, cherry or grape tomatoes, and Kalamata olives. Feel free to top with whatever vegetables you have on hand.
- A third of the spicy roasted chickpeas from above.
For more high-protein ideas, check out my High Protein Recipes collection.
How to Make a Savory Yogurt Bowl
- Preheat the oven to 425°F and line a baking sheet with foil.
- Toss the chickpeas with oil, seasoning, and salt until well coated. Spread on the baking sheet and roast for 15 minutes. Toss, then roast another 10 to 15 minutes until crisp. Let cool.
- Combine the yogurt and chopped spinach in a bowl. Slice the tomatoes and chop the olives.
- To serve, spoon the yogurt mixture into a bowl (or a to-go container or jar). Top with the roasted chickpeas, tomatoes, and olives.
Make-ahead tip: Roast the chickpeas in advance and store them in a jar or bag so the bowl comes together in minutes. In a hurry? Store-bought roasted chickpeas, like The Good Bean, work too.
Nutrition Benefits of This Savory Yogurt Bowl
This bowl leans on two of my favorite gut-friendly staples: Greek yogurt and chickpeas. Greek yogurt brings probiotics and a solid protein boost, while chickpeas add plant-based protein and fiber that feed the good bacteria in your gut. Together, they make this bowl a genuinely satisfying option any time of day, not just at lunch.
If you’re working on your gut health, you’ll find lots of resources and recipes on my Gut Health hub.
Nutrition per serving: 260 calories, 29g carbohydrates, 19g protein, 9g fat, 8g fiber.
Savory Yogurt Bowl with Spicy Roasted Chickpeas
Ingredients
Roasted Chickpeas
- 15 ounces canned chickpeas, rinsed and drained
- 2 teaspoons avocado oil
- 2 1/2 teaspoons Mexican seasoning blend, or to taste
- 1/4 teaspoon salt, or to taste
Savory Yogurt Parfait
- 1/2 cup nonfat Greek yogurt
- 1 cup baby spinach, chopped
- 5 ounces Spicy Roasted Chickpeas
- 3/4 cup cherry or grape tomatoes, sliced
- 1 tablespoon kalamata olives, chopped
Instructions
- Pre-heat oven to 425 degrees F, and line a baking sheet with aluminum foil.
- Combine chickpeas with oil, Mexican seasoning and salt in a bowl, and combine well until all chickpeas are coated with oil and seasoning. Spread chickpeas on aluminum foil, and place in oven to bake for 15 minutes. Remove baking sheet from oven and carefully toss chickpeas with a spatula. Return to oven to bake for another 10-15 minutes, then remove from oven and allow to cool before eating.
- Combine yogurt and spinach in a mixing bowl, slice tomatos, and chop olives.
- To serve: Place yogurt mixture in a bowl, or “to-go” container or jar. Top with roasted chickpeas, tomatoes and olives.
Notes
- You can roast the chickpeas ahead of time and store them in an airtight container.
- If you don’t have Manzanillo Mexican seasoning, use a blend of oregano, black pepper, chili powders (ancho, pasilla, and chipotle), cumin, garlic powder, onion powder, and coriander) or use your own favorite spicy seasoning blend.
- For a vegan version, use your favorite plain non-dairy yogurt.
