This Kimchi Chickpea Yogurt Bowl layers creamy yogurt, crispy toasted chickpeas, and tangy kimchi for a bowl that feels fresh and satisfying in equal measure. It comes together in one skillet and a cutting board, which makes it a reliable answer when you want real food without a long cleanup. The flavors are bold but the steps are simple, so it slots into a busy week without much thought.
About 15 minutes start to finish.
Per serving (makes 2): 673 cal · 37.8g protein · 89.9g carbs · 18.1g fat
Ingredients
- 1.5 cups chickpeas
- 1 cup kimchi
- 1 cup greek yogurt
- 1 cup cucumber
- 1 tbsp olive oil
- 1 tbsp sesame seeds
- 1/4 cup green onion
Instructions
- Drain and rinse chickpeas, then pat dry.
- Warm olive oil in a skillet and toast chickpeas until golden, 5 minutes.
- Spoon Greek yogurt into bowls as a base.
- Top with chickpeas, kimchi, sliced cucumber, and chopped green onion.
- Finish with sesame seeds and serve.
Meal prep & storage
Toast a double batch of chickpeas and store them in an airtight container at room temperature for up to 2 days so they keep their crunch, or refrigerate for up to 4 days. Keep the yogurt, kimchi, cucumber, and green onion in separate containers in the fridge for up to 3 days and assemble bowls fresh. If you want warm chickpeas again, give them a quick re-toast in a dry skillet over medium heat for 2-3 minutes instead of microwaving.
Swaps
Swap the chickpeas for white beans or crispy tofu cubes if that is what you have on hand, and trade Greek yogurt for a thick coconut or almond-based yogurt to make it dairy-free. Cucumber can become shredded carrot or thinly sliced radish for a similar crunch, and chives or thinly sliced shallot work well in place of green onion. A drizzle of chili crisp or a splash of rice vinegar at the end is an easy way to echo the kimchi without changing the character of the bowl.
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