YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea and Vegetable Bowl
Whisked Greek yogurt creates a velvety base for this bowl topped with protein-rich chickpeas, hard-boiled eggs, and crisp Mediterranean vegetables.
INGREDIENTS
1 cup non-fat Greek yogurt
0.5 cup canned chickpeas
2 large eggs
1 cup cucumber
0.5 cup cherry tomatoes
1 tsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp lemon juice
PREPARATION
Place the eggs in a small saucepan and cover with water; bring to a boil, then remove from heat, cover, and let sit for 12 minutes before peeling and halving.
Rinse and drain the canned chickpeas thoroughly in a fine-mesh sieve.
Dice the cucumber into small pieces and slice the cherry tomatoes in half.
In a small bowl, whisk the non-fat Greek yogurt with lemon juice, sea salt, and black pepper until the texture is smooth and creamy.
Spread the seasoned yogurt mixture onto the bottom of a wide serving bowl.
Arrange the chickpeas, diced cucumber, cherry tomatoes, and hard-boiled egg halves over the yogurt base.
Drizzle the entire bowl with extra virgin olive oil and sprinkle with dried oregano before serving.