Savoury Greek yogurt bowl with cucumber, mint and crispy chickpeas

Ingredients

For 1 serving

• Nonfat Greek yogurt200 g
• Cucumber100 g
• Mint3 g
• Cooked chickpeas60 g
• Paprika1 pinch
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose,

Method

1. Drain the cooked chickpeas, rinse them under cold water and pat them very dry with kitchen paper: the drier they are, the crunchier they get.
2. Heat the oil in a non-stick pan over medium heat, add the chickpeas and paprika and toast for 6–8 minutes, shaking the pan often, until golden and crisp outside.
3. Meanwhile wash the cucumber, trim it and cut it into roughly 1 cm dice; pick the mint leaves and finely chop half of them.
4. Spoon the Greek yogurt into a bowl, season with a pinch of salt and the chopped mint and stir until smooth.
5. Top with the cucumber, the still-warm crunchy chickpeas and the remaining mint leaves.