This no-chop chickpea yogurt bowl is proof that a satisfying, protein-packed meal doesn't require a cutting board. Creamy Greek yogurt, garlicky chickpeas, juicy cherry tomatoes, and salty feta come together in minutes, making it a lifesaver for busy weeknights or a quick desk lunch. Everything gets layered straight from the pantry and fridge, so cleanup is just as easy as the prep.
About 10 minutes start to finish.
Per serving (makes 2): 401 cal · 25.8g protein · 39.3g carbs · 16.9g fat
Ingredients
- 1 1/2 cup chickpeas
- 1 cup greek yogurt
- 1 cup cherry tomatoes
- 2 cup baby spinach
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/4 cup feta cheese
Instructions
- Drain and rinse chickpeas, toss in a bowl with olive oil and garlic powder.
- Stir lemon juice into the Greek yogurt.
- Layer spinach, chickpeas, whole cherry tomatoes, and dollops of yogurt in two bowls.
- Top with crumbled feta and serve.
Meal prep & storage
You can toss the chickpeas with olive oil and garlic powder up to 3 days ahead and store them in an airtight container in the fridge. The lemon yogurt keeps separately for 3-4 days, and the whole bowl is best assembled fresh so the spinach stays crisp. No reheating needed since this one is served cold.
Swaps
Swap the chickpeas for white beans or lentils if that's what you have on hand, or add shredded rotisserie chicken for an extra protein boost. For a dairy-free version, use a thick coconut or almond-based yogurt and skip the feta or sub in a plant-based crumble. Baby arugula or chopped romaine work well in place of spinach, and grape tomatoes are a perfect stand-in for cherry.
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