Week 4lunch·15 min·4 servings·easy
Cucumber Yogurt Chickpea Bowl
Levant / Middle Eastern
Ingredients
- 2 15-oz cans canned chickpeas
- 1.5 cups plain Greek yogurt
- 2 medium cucumber
- 1 clove garlic
- 1 whole lemon
- 2 tbsp olive oil
- 0.5 tsp ground cumin
- 0.25 tsp paprika
- 3 cups baby spinach
- 0.25 cup chopped fresh parsley
- 0.5 tsp salt
Steps
- 1Drain and rinse chickpeas. Dice cucumbers.
- 2Stir yogurt with minced garlic, lemon juice, cumin, paprika, salt, and 1 tbsp olive oil.
- 3Toss chickpeas and cucumber with remaining oil and a pinch of salt. Fold into yogurt or serve yogurt as a base.
- 4Spoon over spinach; finish with parsley. Pack components separately if making ahead.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
lunchvegetarianyogurtchickpeasno-cookMiddle-Easternmeal-prep
