Savoury yogurt bowl with chickpeas and cucumber

7 min · 1 servings · 357 kcal

Nora Beckett · @norapreps

Breakfast that tastes like lunch. The chickpeas are what make it hold - 8 g of fibre before you have eaten anything else, and it keeps you off the biscuit tin at eleven.

Ingredients

• greek yogurt200 g
• chickpeas100 g
• cucumber80 g
• olive oil1.5 tsp
• lemon10 g
• za'atar1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Rinse and drain the chickpeas properly - the canning liquid will make the yogurt taste tinny.
2. Season the yogurt itself with salt, pepper and the lemon juice. Unseasoned yogurt under a savoury topping tastes like a mistake.
3. Spread it in a shallow bowl, pile the chickpeas and diced cucumber to one side.
4. Finish with olive oil and za'atar. Pack the cucumber separately if this is going in a container.

Per serving