Savory Yogurt Salad with Chimichurri and Spicy Roasted Chickpeas

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5 from 1 vote

Have you ever had a savory yogurt salad? I hadn’t either… It might sound weird, but TRUST ME this is good. Plus it was a good excuse to use even more of my five-minute chimichurri sauce!

top down image of savory yogurt chimichurri salad, topped with spicy roasted chickpeas, slice avocado, tomatoes and eggs on the side

I’m not gonna lie, I’m not a massive salad fan.

More often than not, salad is just bland, I mean, leaves can only have so much flavor.

This salad is not like those salads. This is PACKED with flavor!

Using yogurt as a salad base sounded really weird to me at first, but when I thought about it, yogurt itself (the proper unsweetened kind) really doesn’t have much of a tendency towards sweetness.

It is quite easily adapted to fit savory flavors as well.

close up image of savory yogurt chimichurri salad, topped with spicy roasted chickpeas, slice avocado, tomatoes and eggs on the side

It provides a hearty, creamy base which is the perfect compliment to my five-minute chimichurri sauce.

Seriously, since I made this sauce last week, I’ve been putting it on everything I can!

It really is ready in 5 minutes (or even less if you’re a fast chopper!) and it packs such a punch.

close up image of savory yogurt chimichurri salad, topped with spicy roasted chickpeas, slice avocado, tomatoes and eggs on the side

This salad has everything when it comes to texture, from the creaminess of the yogurt to the crunchiness of the chickpeas and the zinginess of the chimichurri sauce.

I love eating it smothered on slices of crispy bread, when you get a bit of everything on there, it’s just amazing!

This salad would be perfect for breakfast, lunch or dinner!

Do you have a favorite salad recipe?

top down image of savory yogurt chimichurri salad in a plate topped with spicy roasted chickpeas, slice avocado, tomatoes and eggs on the side
top down image of savory yogurt chimmichurri salad, topped with spicy roasted chickpeas, slice avocado, tomatoes and eggs on the side
Print Recipe
5 from 1 vote

Savory Yogurt Salad with Chimichurri and Spicy Roasted Chickpeas

Have you ever had a savory yogurt salad? I hadn’t either… It might sound weird, but TRUST ME this is good. Plus it was a good excuse to use even more of my five minute chimichurri sauce!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Diet: Vegetarian
Servings: 1
Calories: 278kcal

Ingredients

  • greek yogurt large dollop
  • green salad of your choice
  • ½ avocado
  • cherry tomatoes
  • 2 eggs
  • salt and pepper for seasoning
  • 2 tbsp. chimichurri sauce
  • crusty bread toasted

For the Chickpeas

  • 1 can chickpeas drained
  • 1 tbsp. olive oil extra virgin
  • ½ tsp. paprika smoked
  • ¼ tsp. coriander ground
  • ¼ tsp. chili powder mild
  • ¼ tsp. cayenne pepper ground

Instructions

  • Preheat the oven to 392⁰F (200⁰C) and line a large baking tray with parchment paper.
  • In a bowl, combine the chickpeas, olive oil, and spices and mix until the chickpeas are evenly coated.
  • Spread the chickpeas evenly on the parchment-lined baking tray and bake for 20 minutes.
  • Remove from the oven and allow the chickpeas to cool completely. Once completely the chickpeas are cool bake them for another 10 minutes. This helps the chickpeas dry out and become crispy rather than soggy.
  • Arrange the yogurt on the plate, top with the salad ingredients, and sprinkle the warm crispy chickpeas overtop.

Notes

Store any leftover chickpeas in an airtight container for up to 2 weeks.

Nutrition

Calories: 278kcal | Carbohydrates: 7g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 94mg | Potassium: 425mg | Fiber: 5g | Sugar: 1g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg

Images by Lauren Caris Short.

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