Description
Start your day with this vibrant Mediterranean Greek Yogurt Bowl! Packed with protein-rich garbanzo beans, crisp cucumber, and tangy sun-dried tomatoes, this nutritious dish comes together in minutes. Drizzled with extra-virgin olive oil and sprinkled with fresh dill, it’s a refreshing breakfast or snack that transports you to the sunny coasts of Greece.
Ingredients
Scale
- ½ cup garbanzo beans, drained and rinsed
- ½ cup diced cucumber
- 2 Tbsp. diced sun-dried tomatoes
- 1 Tbsp. fresh dill
- 1 Tbsp. lemon juice
- 2 tsp. extra-virgin olive oil (plus more for drizzling)
- 1 tsp. minced garlic
- Pinch of sea salt
- Dash of cayenne pepper (optional)
- ½ cup plain Greek yogurt
- 1 Tbsp. chopped pistachios
Instructions
- In a small bowl, combine garbanzo beans, cucumber, sun-dried tomatoes, dill, lemon juice, olive oil, garlic, salt, and cayenne pepper
- Mix thoroughly until all ingredients are well-coated
- Spoon Greek yogurt into serving bowl and smooth into an even layer
- Top yogurt with vegetable mixture
- Garnish with chopped pistachios and extra olive oil drizzle if desired
Notes
Tips: For creamier texture, use full-fat Greek yogurt. Substitutions: Substitute hummus for garbanzo beans or mint for dill. Storage: Keep components separate in airtight containers for up to 2 days.
- Prep Time: 15
- Category: B
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 12
- Cholesterol: 5
Keywords: healthy breakfast, Mediterranean diet, Greek yogurt bowl