Mediterranean Savoury Yogurt Bowl
Thick Greek yogurt turned savory with olive oil, lemon, cucumber, and herbs, topped with chickpeas and toasted seeds. Cool, high-protein, and feels more like a mezze plate than breakfast.
400
Calories
32g
Protein
24g
Carbs
19g
Fat
GLP-1 Tip
Cold, tangy, high-protein bowls are often the one thing that appeals on a queasy morning. Greek yogurt does the protein lifting while cucumber and herbs keep it feeling fresh rather than rich.
Easy on stomachHigh ProteinVegetarianGluten FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 7 min prep · 3 min cook
Method
- 1
Toast 1 tbsp mixed seeds (pumpkin + sunflower) in a dry pan until they smell nutty, then tip onto a plate.
~3 min
- 2
Stir salt, pepper, ½ tsp lemon juice, and half a small handful of chopped dill through 250g 0% fat Greek yogurt and spread into a shallow bowl.
~2 min
- 3
Top with 100g drained tinned chickpeas, ¼ finely diced cucumber (60g), toasted seeds, and a drizzle of 1 tsp olive oil.
~2 min
- 4
Scatter over remaining herbs and a pinch of sumac or paprika to finish.
~1 min
Chef Notes
Use proper strained Greek yogurt (not "Greek-style") — the higher protein and lower water content make the bowl feel substantial. Sumac adds gentle acidity without heat.
Allergens
Dairy
Substitutions
Use a soy-based unsweetened plant yogurt plus extra seeds for a dairy-free vegan version.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.