Go Back

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