Berry Nut Yogurt Bowl with Savory Chickpea Salad

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

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

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

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.

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

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.