Roasted Chickpea Yogurt Dip Duo

Name: Roasted Chickpea Yogurt Dip Duo
Yield: 4 servings
Ingredients: 480 g No-salt-added chickpeas, drained; 600 g Plain nonfat Greek yogurt; 8 g Olive oil; 4 g Salt-free ground cumin; 40 g Lemon juice; 400 g Cucumber

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Roasted Chickpea Yogurt Dip Duo

Generated illustration; appearance and pictured props may differ from the prepared recipe.

Personalize this recipe Add to grocery plan

Estimated nutrition per portion

293.9calories

24.8g protein

37.1g carbs

6.3g fat

Sodium: 70 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

480 g No-salt-added chickpeas, drained
600 g Plain nonfat Greek yogurt
8 g Olive oil
4 g Salt-free ground cumin
40 g Lemon juice
400 g Cucumber

Cooking instructions

Drain and dry chickpeas thoroughly, toss with oil and cumin and roast at 400 F for 25-35 minutes, shaking, until crisp outside. Cool fully. Mix yogurt and lemon and divide into four cups. Pack 100 g cucumber and one quarter of the chickpeas with each. Keep crunchy chickpeas separate and re-crisp as needed.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

More snacks recipes

Illustrative image of Greek Chicken Tzatziki Wrap