Ingredients

For the bowl

  • 1 cup Greek yogurt
  • ½ cup strawberries, sliced
  • ½ cup blueberries
  • ¼ cup dried cranberries
  • 2 tbsp pumpkin seeds
  • 1 tbsp chia seeds or flaxseeds
  • ½ banana, sliced
  • 2 tbsp shredded coconut, optional

For the crunchy chickpeas

  • ½ cup cooked chickpeas, drained and dried
  • 1 tsp olive oil
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • Pinch of salt
  • 1 tsp honey or maple syrup, optional

For the peanut butter topping

  • 2 tbsp creamy peanut butter
  • 1–2 tsp honey or maple syrup
  • 1 tbsp warm water, as needed

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Pat the chickpeas very dry. Toss them with olive oil, cinnamon, paprika, salt, and optional honey.
  3. Spread on a baking sheet and roast for 20–30 minutes, shaking the pan halfway through, until golden and crunchy.
  4. In a bowl, add Greek yogurt and spread it evenly.
  5. Arrange strawberries, blueberries, banana, dried cranberries, pumpkin seeds, chia seeds, and coconut over the yogurt.
  6. Warm the peanut butter slightly and mix with honey or maple syrup. Add a little warm water until it reaches a drizzleable consistency.
  7. Drizzle generously over the bowl.
  8. Finish with the crunchy roasted chickpeas.

Serves: 1–2

Tip: For a sweeter breakfast, mix 1 teaspoon of honey into the yogurt before adding the toppings.