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Yogurt Bowl

Yogurt Bowl

Perfect lunch on a hot summer day!



  • 3 cups Greek yogurt

  • 1 cup cooked garbanzo beans

  • 1 english cucumber - grated

  • 1 medium size beetroot - grated

  • 2 tablespoon Tahini Paste (or peanut butter)

  • ¼ teaspoon red chili powder (or cayenne powder)

  • ¼ teaspoon turmeric

  • ¼ teaspoon cumin powder

  • ½ cup chopped cilantro (or parsley or dill)

  • 3 tablespoon toasted pistachios

  • 1 tablespoon fennel seeds

  • Olive Oil

  • Fresh Lemon Juice (or red wine vinegar)

  • Salt

  • Pepper


In a mixing bowl, take the garbanzo beans, 2 tablespoon lemon juice, tahini paste, red chili powder, turmeric, salt and pepper to taste. Mix well and set aside.

In another bowl, take the cucumber, 2 tablespoon lemon juice, cilantro, salt and pepper. Mix well and set aside.

In the third bowl, take the beetroot, cumin, cilantro, olive oil, salt and pepper. Mix well and set aside.

To Assemble:
Divide the yogurt into three serving bowls, sprinkle a little salt and pepper.
Take each topping at a time and portion one third over the yogurt in each serving bowl.
Sprinkle with pistachios and fennel seeds.

[Servings: 3]