Chickpea, Pepper & Yogurt Iftar Pot
Snack · Middle Eastern · Ready in 10 min · Serves 1
Cumin-tossed chickpeas over cold Greek yogurt with crunchy pepper, cucumber and mint. A cool, gentle pot for the first thing you eat after a fast.
Per serving
- Calories
- 443
- Protein
- 33 g
- Carbs
- 62 g
- Fat
- 7 g
- Fibre
- 16 g
Vitamins and minerals, % of a day’s needs
- Iron34%
- Vitamin D0%
- B1253%
- Zinc33%
- Magnesium30%
- Omega-310%
- Folate56%
- Calcium29%
- Potassium30%
- Vitamin C188%
- Vitamin A32%
- Riboflavin32%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 180 g Chickpeas, drained
- 170 g Greek yogurt
- 120 g Bell pepper
- 100 g Cucumber
- 30 g Spring onion
- 8 g Fresh mint
- 1 tbsp Lemon juice
- 1 tsp Ground cumin
- 0.5 tsp Salt
Method
- 1
Dice the 120g of bell pepper and the 100g of cucumber into small cubes, slice the 30g of spring onion and tear the 8g of fresh mint leaves.
- 2
Toss the 180g of drained chickpeas with 1 tsp ground cumin, 1 tbsp lemon juice and 0.5 tsp salt until every chickpea is coated.
- 3
Spread the 170g of Greek yogurt across the base of a wide bowl or a lidded pot, so it forms a cold layer rather than a dollop.
- 4
Pile the seasoned chickpeas onto the yogurt, scatter the diced pepper, cucumber, spring onion and torn mint over the top, and eat with a spoon.
