Savory Yogurt Bowl with Chickpeas, Eggs, and Vegetables Recipe
This Savory Yogurt Bowl is a balanced and nutritious breakfast option perfect for busy weekdays. Featuring creamy Greek yogurt layered with protein-rich chickpeas, grated hard-boiled eggs, and fresh vegetables like cucumbers and tomatoes, it offers a Mediterranean-inspired meal that is both satisfying and easy to prepare. Finished with a drizzle of high-quality extra virgin olive oil and sprinkled with za’atar or dukkah, this dish can be enjoyed immediately or prepped ahead for convenience. A versatile recipe that can be customized with seasonal vegetables or swapped with hummus for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Base
- 1 cup Greek yogurt
Protein
- 1/2 cup cooked chickpeas (cooked from scratch or drained and rinsed canned chickpeas), patted dry
- 2 hard boiled eggs, grated
Vegetables
- 2 Persian cucumbers, chopped
- 2 Roma tomatoes, chopped
Seasonings and Garnish
- Extra virgin olive oil, for drizzling
- Kosher salt, to taste
- Za’atar and/or Dukkah, for serving
Instructions
- Build the breakfast bowl: Divide the Greek yogurt evenly between two serving bowls to create a creamy base. Top each bowl with the patted dry cooked chickpeas, followed by the grated hard-boiled eggs and then the chopped cucumbers and tomatoes, layering the ingredients evenly to incorporate a variety of textures and flavors.
- Finish and serve: Drizzle a good amount of extra virgin olive oil over each bowl, then add a pinch of kosher salt to season. Sprinkle za’atar or dukkah generously on top to add aromatic Middle Eastern spices and a nutty crunch. Serve immediately, or cover and refrigerate for up to one night to enjoy later.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, za’atar, and chickpeas used in this recipe.
- To meal prep for up to 5 days: Boil the eggs and keep them unpeeled in your fridge in a tightly sealed container. Rinse and strain the chickpeas and store in your fridge. Chop the veggies fresh and build the bowls just before serving.
- Follow my Egyptian Dukkah recipe to make it yourself, or find it at specialty grocery stores and Middle Eastern markets.
- Other veggie options: Sliced sweet peppers, fennel, or radish make delicious alternatives.
