Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

veganvegetarian
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

Inspiralized Greeting Cards + Discount Code

In other news, did you see that we softly launched our Inspiralized greeting cards on social media yesterday? If you missed it, here they are:

Inspiralized Greeting Cards

I hope you love them, I can’t wait to hear what you think! And to learn more and purchase, click here.

Use code BLOG to get $1 off any card in the shop, valid for today only!

Watch our video to learn how to spiralize a cucumber using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

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.

Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 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

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Prepare the yogurt sauce: in a medium bowl, mix together the yogurt, dill, garlic, lemon, and salt and pepper. Taste and adjust, if needed.
  • 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.

Notes

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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

9 comments

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!!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...