Recipe

Hearty Greek Yogurt: Zesty

A protein-forward Greek yogurt bowl with lemon, herbs, crunchy cucumbers, and a chili-lime pepitas situation that tastes like a snack and eats like a meal.

By Matt Campbell

•

4.8

Savory Greek yogurt bowl topped with chopped cucumbers, cherry tomatoes, chickpeas, fresh dill, lemon zest, olive oil, and chili pepitas on a wooden table

Jump to Recipe

If you hear Greek yogurt and your brain auto-completes to honey and berries, I get it. But this is the other lane, the one I reach for when I want something hearty, salty, and honestly a little addictive.

This zesty Greek yogurt bowl is basically a no-cook mezze moment you can pull off on a Tuesday. Thick yogurt becomes the base. Lemon and garlic wake it up. Cucumbers and tomatoes add crunch and juiciness. Chickpeas make it filling. Then we finish with a quick crunchy topping that brings the pause mid-bite seasoning energy.

No perfection required. Just taste as you go, keep your lemon handy, and do not be shy with the salt.

Spoon scooping a savory Greek yogurt bowl with cucumber, chickpeas, dill, and olive oil in a bright kitchen

Why It Works

Big flavor, no-cook friendly: Make it fully no-cook, or do a quick 3-minute toast for extra crunch.
Actually filling: Greek yogurt plus chickpeas equals real staying power, not a sad snack that leaves you hungry 30 minutes later.
Texture for days: Creamy base, crisp veg, and crunchy pepitas. That contrast is the whole point.
Flexible: Swap toppings based on what is in the fridge and it still works.

Pairs Well With

Warm pita or naan
Chopped cucumber-tomato salad
Roasted sweet potato wedges
Grilled chicken or rotisserie chicken

Storage Tips

Best practice: Store components separately if you can. The yogurt stays thick, and the crunchy topping stays crunchy.

Yogurt base (mixed with lemon, garlic, seasoning): Refrigerate in an airtight container for up to 2 to 3 days. Flavor note: the garlic can get bolder as it sits.
Chopped cucumber and tomatoes: Refrigerate up to 2 days. If they weep a bit, just drain before using.
Chickpeas: Refrigerate up to 4 days.
Chili-lime pepitas: Store fully cooled in a tightly sealed jar at room temp for up to 1 week. If they start to smell stale or rancid, toss them. For longer keeping, refrigerate.

Already assembled? It will still be good the next day, but the toppings soften. Add a fresh squeeze of lemon and a new pinch of salt to bring it back to life.

Common Questions

Is this sweet or savory?

Fully savory. Think tzatziki energy, but thicker and more meal-like.

Can I use regular yogurt instead of Greek yogurt?

You can, but it will be looser and a little less satisfying. If regular yogurt is what you have, strain it in a fine mesh sieve (or cheesecloth) for 20 to 30 minutes to thicken it up.

How do I keep garlic from tasting harsh?

Grate it finely, then mix it with the lemon juice and a pinch of salt first. Let it sit for 2 minutes, then stir into the yogurt. That quick lemon bath takes the edge off.

What if I hate dill?

No dill drama. Use parsley, mint, chives, or a mix. Mint plus lemon is especially bright.

Can I make it higher protein?

Yes. Add shredded rotisserie chicken, canned tuna (sounds weird, tastes great), or a jammy egg. Also choose a higher-protein Greek yogurt if you like.

Is this gluten-free?

The bowl itself is gluten-free. Just choose gluten-free dippers if you are serving it with bread or crackers.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium mixing bowl
Microplane or fine grater (for garlic and lemon zest)
Cutting board and knife
Small skillet (optional, for toasting pepitas)
Citrus juicer (optional but satisfying)

I started making versions of this when I wanted something fresh but also needed it to land like a real meal. You know the feeling: you want brightness, but you also want to be full. This is what happens when my love for sauces meets my love for low-effort, high-reward kitchen wins. I will throw it together, stand at the counter with pita, and suddenly I am doing the whole Mediterranean snack plate thing without committing to a full spread. Chaotic? A little. Delicious? Absolutely.

Hearty Greek Yogurt: Zesty

(4.8 Reviews)

Prep Time 15 mins

Cook Time 0 to 5 mins

Total Time 15 to 20 mins

Servings 2

Ingredients

Yogurt base

1 1/2 cups plain Greek yogurt (2% or whole milk for best texture)
1 medium lemon, zested and juiced (about 2 to 3 tablespoons juice)
1 small garlic clove, finely grated
1 tablespoon extra-virgin olive oil, plus more for serving
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 teaspoon ground cumin (optional, but adds cozy depth)

Toppings

1 cup cucumber, diced (English or Persian cucumber preferred)
1 cup cherry tomatoes, halved
1/2 cup chickpeas, rinsed and drained
2 tablespoons red onion, very thinly sliced (optional)
2 tablespoons fresh dill, chopped (or parsley, mint, or chives)
2 tablespoons feta, crumbled (optional but strongly encouraged)

Chili-lime pepitas (quick crunch topper)

3 tablespoons pepitas (pumpkin seeds)
1 teaspoon olive oil
1/2 teaspoon chili flakes or Aleppo pepper
Pinch of salt
1 lime, zested (or use extra lemon zest if that is what you have)

For serving (choose your own adventure)

Warm pita, naan, or crackers
Olives or pickled peppers
Leftover roasted veggies

Instructions

Make the yogurt base. In a bowl, combine Greek yogurt, lemon zest, lemon juice, grated garlic, olive oil, salt, pepper, and cumin (if using). Stir until smooth. Taste. Add more salt or lemon until it feels zingy.
Quick-toast the pepitas (optional, but worth it). In a small skillet over medium heat, toast pepitas 2 to 3 minutes, stirring often, until they smell nutty. Turn off the heat and slide the skillet off the burner. Add olive oil, chili flakes, salt, and lime zest, then stir quickly so the spices do not scorch in the residual heat. Let cool. They crisp up as they sit.
Prep your toppings. Dice the cucumber, halve tomatoes, and rinse and drain the chickpeas. If using red onion, slice it thin. If you want it milder, rinse the slices under cold water and pat dry.
Assemble. Spoon the yogurt into two bowls and swoop it around with the back of a spoon like you mean it. Pile on cucumber, tomatoes, chickpeas, herbs, and feta.
Finish like a pro. Drizzle with olive oil, sprinkle the chili-lime pepitas over top, and hit it with one last squeeze of lemon.
Eat. Scoop with warm pita, or treat it like a salad bowl and go in with a fork. Either way, taste as you go and keep adjusting.

Hands assembling a savory Greek yogurt bowl with cucumbers, tomatoes, feta, herbs, and toasted pepitas on a countertop

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes