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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. | theeverykitchen.com

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. 

Course Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 bowls
Calories 375 kcal
Author Danielle Cushing

Ingredients

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

Instructions

  1. Preheat the oven to 400 degree F.
  2. 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.
  3. 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.

Recipe Notes

*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.