Savory Yogurt Salad with Chimichurri and Spicy Roasted Chickpeas
Have you ever had a savory yogurt salad? I hadn’t either… It might sound weird, but TRUST ME this is good. Plus it was a good excuse to use even more of my five minute chimichurri sauce!
Servings: 1
Calories: 278kcal
Ingredients
- greek yogurt large dollop
- green salad of your choice
- ½ avocado
- cherry tomatoes
- 2 eggs
- salt and pepper for seasoning
- 2 tbsp. chimichurri sauce
- crusty bread toasted
For the Chickpeas
- 1 can chickpeas drained
- 1 tbsp. olive oil extra virgin
- ½ tsp. paprika smoked
- ¼ tsp. coriander ground
- ¼ tsp. chili powder mild
- ¼ tsp. cayenne pepper ground
Instructions
- Preheat the oven to 392⁰F (200⁰C) and line a large baking tray with parchment paper.
- In a bowl, combine the chickpeas, olive oil, and spices and mix until the chickpeas are evenly coated.
- Spread the chickpeas evenly on the parchment-lined baking tray and bake for 20 minutes.
- Remove from the oven and allow the chickpeas to cool completely. Once completely the chickpeas are cool bake them for another 10 minutes. This helps the chickpeas dry out and become crispy rather than soggy.
- Arrange the yogurt on the plate, top with the salad ingredients, and sprinkle the warm crispy chickpeas overtop.
Notes
Store any leftover chickpeas in an airtight container for up to 2 weeks.
Nutrition
Calories: 278kcal | Carbohydrates: 7g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 94mg | Potassium: 425mg | Fiber: 5g | Sugar: 1g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg