Crispy Chickpea and Greek Yogurt Protein Bowls are light and filling at the same time. This recipe has tons of flavor and crispy plus creamy textures. Beware — you may find yourself craving these creamy and crispy bowls at all times of day.
Crispy chickpeas are the ultimate protein-packed power snack right now.
But seriously – haven’t you guys seen these everywhere? At least, haven’t you seen them on the cover of every favorite food magazine and all over your Pinterest home page? And now HERE. On your favorite blog! 🙂 Thanks for the compliment friends!
Everyone else was doing savory chickpeas, so I decided to try some sweeter flavors on MY chickpeas. The flavor doesn’t come across very strong, so don’t be nervous to try out the pineapple-coconut combo.
The great thing about all crispy chickpeas is that you can just grab a handful and pop them in your mouth like a proper snack OR you can dress them up a bit and throw together this Crispy Chickpea and Greek Yogurt Protein Bowl.
I will tell you – the Protein Bowl was a hit with my family. I was forced to leave half of the ingredients with them as payment for using their delightful, sunny, clean kitchen. I took the other half home for myself and here is what I did with it:
- I ate some for lunch.
- I ate some for supper.
- I ate some as a regular snack.
- I ate some as a post-workout protein snack.
- I ate some with a glass of red wine.
- I ate some more with glass of white wine.
As you can see, the Protein Bowl is versatile. It’s also flavorful and at once creamy and crispy. And did I mention super simple? And now I’ve gone and started craving one myself. Looks like I’ve figured out what I’ll be having for supper tonight!
Crispy Chickpea and Greek Yogurt Protein Bowl
Crispy Chickpea and Greek Yogurt Protein Bowls are light and filling at the same time. This recipe has tons of flavor and crispy plus creamy textures. Beware -- you may find yourself craving these creamy and crispy bowls at all times of day.
For the chickpeas:
- 1 15- ounce can chickpeas rinsed and drained
- 1/4 cup pineapple juice
- 1 tablespoon coconut oil melted
For the bowls:
- 2 cups plain nonfat Greek yogurt
- 1 cup plain hummus
- Moroccan seasoning*
- Pita chips
Preheat the oven to 400 degree F.
After rinsing chickpeas, use paper towels to thoroughly dry. Toss the chickpeas in pineapple juice and coconut oil and spread in a single layer on a baking sheet. Coconut oil is quick to harden at room temperature, but will melt again in the oven. Bake until chickpeas are crispy, about 45 minutes, stirring every 15 minutes to ensure even cooking.
Divide yogurt evenly among 4 bowls (1/2 cup each). Add 1/4 cup hummus to each bowl. Divide chickpeas evenly among the bowel (1/4 to 1/3 cup each). Sprinkle with Moroccan seasoning or seasoning of your choice. Serve with pita chips.
*My Moroccan seasoning was a gift and is a blend of 9 different spices. McCormick sells a Moroccan Seasoning. You can also use any combination of the following: ground cumin, ground ginger, ground cinnamon, ground coriander, cayenne, and/or allspice.