Savory Greek Yogurt Bowl
Creamy Greek yogurt seasoned with garlic, lemon, dill, and grated cucumber is combined with crunchy roasted chickpeas and a Greek salad in this savory Greek Yogurt Bowl.
Greek yogurt bowls are all the rage right now and for good reason. Greek yogurt is good for you, high in protein and as long as you are loading up the yogurt bowl with healthy fruits or veggies, yogurt bowls can be a great breakfast, lunch, dinner, or snack option.
This is also a great appetizer for watching the big games this weekend.
Greek yogurt bowls don’t have to be sweet, in fact, Greek yogurt makes a great replacement for sour cream or mayo when making dips.
I chose to create a savory yogurt bowl incorporating the sale of Open Nature Greek yogurt, English cucumbers, chickpeas, and snacking tomatoes at Safeway. I have dill and mint in the garden, so my cost was super low for making this bowl.
Tzaziki sauce is a traditional Greek dip made out of Greek yogurt, grated cucumber, garlic, dill, lemon, and olive oil. It’s creamy, full of flavor, and adorns tables along with feta cheese and pita bread throughout the Mediterranean. In fact, I make tzatziki at least twice a month to go with grilled chicken, steak, salmon, and pork.
Rather than heat the oven on this 96-degree day in September, I opted to air fry the chickpeas after first seasoning them, and they turned out perfectly! Crisp, chewy, and delicious.
Ingredients in Tzatziki Greek Yogurt Bowl
Tzatziki Sauce
- 2 cups Open Nature Greek Yogurt
- 1/2 English cucumber, grated
- 1/2 teaspoon salt, divided
- garlic clove, minced
- 1 tablespoon fresh dill, minced
- 1/2 tablespoon fresh mint, minced
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil, divided
Roasted Chickpeas
- 1 can chickpeas, rinsed and drained
- 1/2 tablespoon olive oil or you can use cooking spray
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- salt and pepper to taste
Salad
- 1 cup Signature SELECT Maverick or Cherry tomatoes, halved
- 1/2 English cucumber sliced
- Kalamata olives, sliced
- pita bread or naan for serving
How to Make a Savory Yogurt Bowl
Place the rinsed and drained chickpeas into a medium bowl. Drizzle with 1/2 tablespoon olive oil then season with smoked paprika, cumin, salt, and pepper. Stir to coat the chickpeas with seasoning and oil.
Place into the air fryer basket and cook for 7 minutes at 400°. Remove the basket and shake the chickpeas once during the cooking process.
Meanwhile, grate the cucumber and place it into a fine-mesh strainer with 1/4 teaspoon of salt to draw out the liquid. Let the cucumbers sit for a few minutes for the liquid to drain. Squeeze out all excess liquid before using the cucumbers.
In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, mint, dill, lemon juice, 1/2 tablespoon olive oil, salt and pepper and stir to mix.
In a separate bowl, add 2 dollops of the tzatziki sauce, the roasted chickpeas, sliced cucumbers, tomatoes and olives. Garnish with fresh mint and dill and serve with a side of feta cheese and pita bread if desired.
Drizzle olive oil, salt and pepper and serve.
Ingredients
Tzatzki Sauce
- 2 cups Open Nature Greek Yogurt
- 1/2 English cucumber grated
- 1/2 teaspoon salt divided
- garlic clove minced
- 1 tablespoon fresh dill minced
- 1/2 tablespoon fresh mint minced
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil divided
Roasted Chickpeas
- 1 can chickpeas rinsed and drained
- 1/2 tablespoon olive oil or you can use cooking spray
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- salt and pepper to taste
Salad
- 1 cup Signature SELECT Maverick or Cherry tomatoes halved
- 1/2 English cucumber sliced
- Kalamata olives sliced
- pita bread or naan for serving
- How to Make a Savory Yogurt Bowl
Instructions
- Place the rinsed and drained chickpeas into a medium bowl. Drizzle with 1/2 tablespoon olive oil then season with smoked paprika, cumin, salt, and pepper. Stir to coat the chickpeas with seasoning and oil.
- Place into the air fryer basket and cook for 7 minutes at 400°. Remove the basket and shake the chickpeas once during the cooking process.
- Meanwhile, grate the cucumber and place it into a fine-mesh strainer with 1/4 teaspoon of salt to draw out the liquid. Let the cucumbers sit for a few minutes for the liquid to drain. Squeeze out all excess liquid before using the cucumbers.
- In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, mint, dill, lemon juice, 1/2 tablespoon olive oil, salt and pepper and stir to mix.
- In a separate bowl, add 2 dollops of the tzatziki sauce, the roasted chickpeas, sliced cucumbers, tomatoes and olives. Garnish with fresh mint and dilland serve with a side of feta cheese and pita bread if desired. Drizzle olive oil, salt and pepper and serve.
SuperSafeway is a blog devoted to helping you find the best deals and planning your meals based on sales at Safeway in the Denver division.
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
