Greek Yogurt Bowl with Savory Chickpea Salad

• 1 cup canned chickpeas⇄
• 0.5 medium cucumber⇄
• 0.5 medium red bell pepper⇄
• 0.25 small red onion⇄
• 2 tbsp fresh parsley⇄
• 1 tbsp olive oil⇄
• 1 tbsp lemon juice⇄

Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium, then pat dry with a clean towel. Finely dice the cucumber, red bell pepper, and red onion for uniform texture, and chop the parsley. Combine all in a medium bowl, drizzle with olive oil and lemon juice, and toss gently to coat evenly. Set aside to let flavors meld.

💡 Use a paper towel to pat the chickpeas extra dry for a less watery salad.

• 400 g lactose-free Greek yogurt⇄
• 1 tsp vanilla extract⇄

Scoop the Greek yogurt into two serving bowls, creating a smooth, even base with the back of a spoon. If desired, stir in a small amount of vanilla extract to each bowl for a subtle sweetness, mixing thoroughly to distribute the flavor.

💡 Use a chilled bowl to keep the yogurt cool and refreshing.

• 2 tbsp chia seeds⇄
• 30 g macadamia nuts⇄
• 0.5 cup fresh blueberries⇄

Sprinkle chia seeds evenly over the yogurt surface in each bowl to add texture and fiber. Roughly chop the macadamia nuts and scatter them on top for a crunchy bite. Finish with fresh blueberries, arranging them in a small pile or spread out for visual appeal. Let the bowls sit for 2–3 minutes to allow the chia seeds to soften slightly.

💡 Toast the macadamia nuts lightly in a dry pan for 1–2 minutes to enhance their flavor if time allows.

• 0.25 tsp salt⇄
• 0.13 tsp black pepper⇄

Taste the chickpea salad and adjust seasoning with a pinch of salt and freshly ground black pepper, stirring gently to incorporate. Ensure the flavors are balanced with a bright, tangy note from the lemon juice.

💡 Add a pinch of cumin or smoked paprika for an extra layer of flavor if desired.