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Greatest plates · Breakfast
Savoury Greek Yoghurt Bowl with Chickpeas
Yoghurt for breakfast without the sweetness — thick Greek yoghurt under warm cumin chickpeas, cucumber, dill and a slick of olive oil. Like tzatziki that decided to be a meal.
Serves 2Prep 10 minCook 5 minBreakfast
Containsdairy
KalaPlate Original
Protein 22%Carbs 31%Fat 47%
About 517 kcal a serve — 28 g protein, 40 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Warm the chickpeas
FryHeat the olive oil in a frying pan over medium-high heat. Add the drained chickpeas and the cumin, season well, and fry for 5 minutes, shaking the pan, until the chickpeas are hot and beginning to blister and split.
In the frying panFry →
5 min
Spread the yoghurt
BowlSpoon the Greek yoghurt into two shallow bowls and spread it wide. Season it — plain yoghurt needs salt to read as savoury.
In the bowlsSpread →
Build and dress
TopPile the warm chickpeas into the middle, then scatter over the diced cucumber, halved tomatoes and dill. Squeeze the lemon over and finish with a generous drizzle of olive oil.
In the bowlsTop →
Cook's noteWarm chickpeas against cold yoghurt is the whole idea — don't let them cool before they go on.
Estimated per serve
517 kcal · 28 g protein · 40 g carbs · 27 g fatestimates, within ~10%
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