Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

Can you tell when I was making the recipes for this week, I wanted to use up all the Greek yogurt and cucumbers I bought?

Well, perhaps you bought the same to make yesterday’s egg salad, so today, I’m giving you another way to use up the yogurt and cucumbers!

These easy yogurt bowls are great for those warm summer days when you want something refreshing and flavorful!

I can’t even eat salads that have cubed cucumbers anymore – it’s almost too hard to eat, my taste buds have adjusted to the spiralized consistency!

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

The chickpeas are spiced with simple seasonings that pop when roasted, adding instant flavor to this dish that’s complimented by the refreshing Greek yogurt, which is tangy and seasoned with fresh dill.

If you’re planning a picnic or having friends over for lunch on the weekends outside, this is the perfect meal to make them – and it doesn’t require much time in the kitchen (aside from roasting the chickpeas – but you can always buy pre-roasted chickpeas.)

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 2

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 (15oz) can chickpeas, drained, rinsed and patted dry
  • 3 teaspoons extra virgin olive oil 
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper 
  • 1/2 teaspoon ground cumin
  • salt and pepper
  • 1/2 small red onion, Blade A, noodles trimmed
  • 1/4 cup red wine vinegar 
  • 1/2 teaspoon honey
  • ¼ teaspoon salt
  • 1/2 English seedless cucumber, Blade A, noodles trimmed
  • 1/2 cup quartered cherry tomatoes
  • ½ tablespoon fresh parsley, chopped 
  • ½ tablespoon fresh mint, chopped 
  • For the yogurt sauce:
  • 2/3 cup nonfat plain Greek yogurt
  • 2 teaspoons freshly chopped dill
  • 1 garlic clove, minced
  • 2 teaspoons freshly squeezed lemon juice
  • salt and pepper


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, mix together the chickpeas, olive oil, paprika, cumin and cayenne. Pour the chickpeas out on the prepared baking sheet, season with salt and pepper, and bake for 30 minutes or until crispy, shaking the pan halfway through.
  3. While chickpeas cook, prepare the onions. In a medium bowl, whisk together the red wine vinegar, honey, and salt. Add the onions and toss to coat. Cover (with a plate or plastic wrap) and let marinate for at least 15 minutes.
  4. Prepare the yogurt sauce: in a medium bowl, mix together the yogurt, dill, garlic, lemon, and salt and pepper. Taste and adjust, if needed.
  5. Divide the cucumber noodles among 2 bowls, then add the cooked chickpeas, tomatoes, and quick-pickled onions. Drizzle the yogurt sauce on top with a spoon and garnish with the parsley and mint. Serve.


Per serving (1 out of 2) - Calories: 356, Fat: 11g, Saturated Fat: 1g, Carbs: 50g, Fiber: 9g, Sugars: 12g, Protein: 19g, Sodium: 839mg

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

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Allison says:
I make a similar meal to this, though the cucumbers aren't spiralized, just diced. Time to switch it up, I suppose. ;-D Good meal for the warm weather!
Pam says:
Ali: If I made the roasted chickpeas in advance, how long do they keep? and suggestions on storage so they keep crisp?? Thanks!!
Ali Maffucci says:
I'd suggest broiling them or toasting them in a skillet to reheat them and get some of their crispness back! They store for up to 4 days, I'd say!
Cheryl says:
I will be making this a lot this summer. Question though. The recipe says this makes 2 servings but the directions say to divide the cucumber into 4 bowls. Is this 2 servings or 4?
Ali Maffucci says:
That's a typo - just two bowls!
Susan says:
This tastes really good - and is helping with the transition to warm weather eating. Thank you. I had roasted red peppers on hand instead of tomatoes - great red color and nice taste.
Renette says:
Which is blade A? My spiralizer has a 3mm, 6mm and a blade with no label. Please advise
Ali Maffucci says:
The blade with no label! Sounds like you need a spiralizer upgrade :)
Renette says:
Thank you!!

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