Savory Yogurt Bowl with Crispy Chickpeas and Dill

Cool, Spiced, and Crispy

This yogurt bowl gets its character from the contrast between cool and warm, creamy and crispy. Full-fat, thick yogurt makes a fresh base with enough body to hold the chickpeas. Cumin adds an earthy warmth; paprika gives the legumes a mild spice and a beautiful color. Lemon zest and a little juice keep everything bright, while dill adds a distinctly fresh, herby note.

Drying the chickpeas well is especially important if you want them crispy. After rinsing, let them drain thoroughly, then pat them carefully dry with a clean dish towel or paper towels. Moisture on the surface makes it harder to get them crispy in the oven. Spread them out on a baking sheet so they roast instead of steam. They’ll firm up a little more after baking, but will stay softer inside than fried chickpeas. For that reason, it’s best to serve them right away, while they’re still warm.

Thick Greek yogurt or strained full-fat yogurt works best: it won’t immediately run across the plate. If you’re using regular yogurt, you can strain it ahead of time in the refrigerator using a sieve lined with a clean cloth. Dice the cucumber small so it makes its way into every bite; in summer, it’s often especially juicy and refreshing. Zest only the yellow part of the lemon peel, since the white layer underneath can taste bitter.

Dill goes well with the cool yogurt and lemon, but finely chopped flat-leaf parsley is a useful alternative. Mint works too, though it will make the result more aromatic. No flatbread at home? Serve the bowl with toasted bread or warm pita. You can use sweet paprika for a milder flavor; smoked paprika adds a more pronounced smoky note.

Serve the bowl as a filling breakfast or brunch, with the bread on the side for dipping. Combine the yogurt and warm chickpeas just before serving so the crispy exterior stays that way for as long as possible. If you have leftovers, store the chickpeas and yogurt separately, covered, in the refrigerator and eat them within two days. Warm the chickpeas briefly in the oven before serving; they generally won’t be as crispy if reheated in the microwave.