I love this bright and refreshing bowl that combines crispy spiced chickpeas, cool spiralized cucumber noodles, juicy cherry tomatoes, and a creamy dill-yogurt sauce. It’s a wholesome meal that’s light yet satisfying, full of vibrant textures and fresh, zesty flavors. It works great for lunch or dinner, and it’s incredibly easy to customize to suit different preferences.

Why I’ll Love This Recipe

I enjoy meals that feel clean and nourishing but still taste rich and satisfying. Here’s why I keep coming back to this one:

• The chickpeas roast up crispy and bold with warm spices like cumin and paprika.

• The cucumber noodles make the bowl feel fresh and light.

• The tangy yogurt sauce with dill and lemon pulls everything together with creamy brightness.

• It’s fast to prep, easy to adapt, and perfect for meatless days.

• It looks beautiful and feels like something special, even though it’s made with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Spiced Chickpeas:

• 1 can (15 ounces) chickpeas, drained, rinsed, and patted completely dry

• 3 teaspoons extra virgin olive oil

• ¼ teaspoon paprika

• ¼ teaspoon cayenne pepper

• ½ teaspoon ground cumin

• Salt and freshly ground black pepper, to taste

For The Pickled Red Onions:

• ½ small red onion, thinly sliced

• ¼ cup red wine vinegar

• ½ teaspoon honey

• ¼ teaspoon salt

For The Yogurt Sauce:

• ⅔ cup nonfat plain Greek yogurt

• 2 teaspoons fresh dill, chopped

• 1 garlic clove, minced

• 2 teaspoons fresh lemon juice

• Salt and pepper, to taste

For The Bowls:

• ½ English cucumber, spiralized into noodles

• ½ cup cherry tomatoes, quartered

• ½ tablespoon fresh parsley, chopped

• ½ tablespoon fresh mint, chopped

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a bowl, toss the chickpeas with olive oil, paprika, cayenne, cumin, salt, and pepper. Spread them out evenly on the prepared baking sheet. Roast for about 30 minutes, shaking the pan halfway through, until golden and crispy.

3. While the chickpeas roast, prepare the pickled onions. In a small bowl, mix the red wine vinegar, honey, and salt. Add the sliced red onions and stir well. Let them sit and marinate for at least 15 minutes.

4. In another bowl, mix the yogurt, dill, minced garlic, lemon juice, salt, and pepper. Stir until smooth and adjust seasoning to taste.

5. Once the chickpeas are ready, begin assembling the bowls. Divide the spiralized cucumber noodles between two bowls. Top each with roasted chickpeas, cherry tomatoes, and pickled onions.

6. Drizzle generously with the dill-yogurt sauce and garnish with chopped parsley and mint. Serve immediately.

Servings And Timing

• Servings: 2 bowls

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• I sometimes add sliced avocado or crumbled feta for richness.

• To keep it dairy-free or vegan, I swap the Greek yogurt with a plant-based alternative like coconut or almond yogurt.

• I like playing with the spices on the chickpeas — smoked paprika, curry powder, or za’atar all work beautifully.

• For added greens, I layer baby spinach or arugula under the cucumber noodles.

• I occasionally add cooked quinoa or farro for extra protein and bulk.

Storage/Reheating

I store leftover components separately in airtight containers for the best texture. The chickpeas stay fresh in the fridge for up to 4 days — I quickly toast them in a skillet or under the broiler to re-crisp before using again. The yogurt sauce keeps well for 3 to 4 days. I avoid storing the assembled bowls since the cucumber can release water and become soggy.

FAQs

Can I Prepare The Cucumber Noodles In Advance?

Yes, but I like to store them in a paper towel–lined container to absorb moisture and prevent sogginess.

What If I Don’t Have A Spiralizer?

I can slice the cucumber into thin ribbons using a vegetable peeler or julienne it with a sharp knife. It still works perfectly.

Can I Use A Different Type Of Yogurt?

Absolutely. I’ve used whole milk Greek yogurt for extra creaminess, or dairy-free versions like coconut yogurt when needed.

Do The Chickpeas Stay Crispy After Storing?

Not completely, but they re-crisp nicely when reheated in a dry skillet or a quick broil in the oven.

Is This Recipe Gluten-Free?

Yes, all ingredients are naturally gluten-free. Just double-check the yogurt and spices to ensure no added gluten.

Conclusion

This spiced chickpea yogurt bowl is one of my favorite light meals when I want something fresh, flavorful, and satisfying. With crisp vegetables, creamy yogurt, and warm, crunchy chickpeas, it strikes the perfect balance of textures and tastes. I love how easy it is to prep, customize, and enjoy any time of year.