Savory Yogurt Bowl with Avocado, Chickpeas & Almonds
This avocado, chickpea and yogurt granola dish is quick to make, bursting with flavor and of course, delicious! Enjoy at any time of the day, whether for breakfast, lunch or dinner.
Ingredients
- 375 g natural yogurt plain, full-fat or Greek-style recommended
- 1 ripe avocado sliced or diced
- 1/2 lemon sliced into wedges (plus juice to taste)
- 1/4 cup fresh coriander cilantro leaves
- 1/4 cup flaked almonds
- 1/2 cup cooked chickpeas drained and rinsed if canned
- 2 cloves garlic thinly sliced
- 1 tbsp olive oil
- Salt to taste
- Optional: pinch of cumin or smoked paprika for added flavor
Instructions
- Prepare the Chickpeas and Garlic:
- Heat 1 tbsp olive oil in a pan over medium heat.
- Add sliced garlic and cook for 30–60 seconds until just golden (be careful not to burn).
- Add chickpeas and sauté for 6–8 minutes, stirring often, until they become slightly crispy.
- Season with salt (and optionally a pinch of cumin or paprika). Set aside to cool slightly.
- Toast the Almonds (optional but recommended):
- In a dry pan over medium heat, toast the flaked almonds for 2–3 minutes until lightly golden and fragrant. Stir constantly. Remove from heat and let cool.
- Assemble the Bowls:
- Divide the yogurt evenly into two serving bowls (about 187g per bowl).
- Top each with half the avocado slices.
- Spoon the warm chickpeas and garlic over the yogurt.
- Add a few coriander leaves to each bowl.
- Squeeze a little lemon juice over the top and place a lemon slice in the center for garnish.
- Sprinkle toasted almonds over everything.
- Serve immediately as a protein-packed breakfast, lunch, or light dinner.
- You can add a drizzle of olive oil or a dash of chili flakes if you like some heat.
Notes
Once you try this recipe, it's sure to become a favorite dish that you regularly eat at meal times! Light, refreshing, healthy, super tasty as well as incredibly fast and easy to make, this is the perfect dish to be enjoyed at breakfast, lunch or dinner.