Yogurt Veggie Bowl

Sylvia Fallas Sylvia Fallas
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Yogurt is probably the most boring breakfast on the planet. But with some savory ingredients, it makes a great packable lunch. Buy small containers or portion out servings from a larger container. I prefer 2% plain Greek yogurt. Skip anything with added thickeners. The pita chips make great dippers – double or triple the recipe!

50m 1
Easy Vegetarian Pescatarian No Refined Sugar Dairy

Contains: Gluten, Dairy, Wheat, Sesame

Directions

Prepare the Pita Chips

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

  2. Split pita in half and cut into wedges. Spray with cooking spray and sprinkle with za’atar. Bake at 400 degrees Fahrenheit until crispy. Depending on the size of the pita, this will take seven to 10 minutes.

Prepare the Chickpeas

  1. Grease a nine- x 13-inch tray. Toss chickpeas with olive oil, cumin, smoked paprika, salt, and pepper and transfer to baking tray. Bake at 400 degrees Fahrenheit for about 30 minutes.

Prepare the Yogurt Veggie Bowl

  1. Grate cucumber and mix into yogurt. Add in mint, salt, and pepper.

  2. Top yogurt mixture with chickpeas.

Credits

Description:

Photography by Rivka Braverman

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