Berry Nut Yogurt Bowl with Savory Chickpea Salad

• 400 g mixed berries⇄
• 400 g blueberries⇄

Rinse the berries thoroughly under cold water and pat dry with a clean towel. Divide evenly into four serving bowls as the base layer.

💡 Use frozen berries if fresh aren’t available; thaw slightly for better texture.

• 4 tbsp Greek yogurt⇄

Spoon a generous tablespoon of Greek yogurt over the center of each berry bowl for a creamy contrast.

💡 Choose full-fat Greek yogurt for richer flavor and added healthy fats.

• 4 handfuls pumpkin seeds⇄
• 4 handfuls cashews⇄

Sprinkle a handful of pumpkin seeds and cashews over each bowl for crunch and a boost of healthy fats.

💡 Lightly toast the nuts and seeds in a dry pan for 2 minutes to enhance flavor if time allows.

• 800 g canned chickpeas⇄

Drain and rinse the chickpeas under cold water to remove excess sodium, then pat dry with a paper towel and place in a large mixing bowl.

💡 Drying the chickpeas helps the dressing adhere better for more flavor.

• 2 medium cucumber⇄
• 400 g cherry tomatoes⇄
• 1 small red onion⇄

Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Add all to the chickpeas and toss to combine.

💡 Cut vegetables into uniform sizes for a balanced bite in every spoonful.

• 4 tbsp olive oil⇄
• 2 tbsp lemon juice⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄
• 4 tbsp fresh parsley⇄

Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl. Drizzle over the chickpea mixture, add chopped parsley, and toss well to coat evenly.

💡 Let the salad sit for 5 minutes to allow flavors to meld before serving.