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Snack Bowl for Game Day Recipe

American · Appetizer · 45 min total

A loaded snack bowl perfect for sharing during the big game, featuring crispy seasoned chickpeas, crunchy vegetables, and a creamy yogurt dip.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup sliced black olives
• 1/4 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill

Instructions

1. Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel.
2. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. Spread chickpeas on a baking sheet and roast for 25-30 minutes, shaking halfway, until crispy.
4. In a small bowl, mix Greek yogurt, lemon juice, and dill. Season with salt and pepper.
5. In a serving bowl, layer tomatoes, cucumber, olives, and feta cheese.
6. Top with roasted chickpeas and drizzle with yogurt dip. Serve immediately.

Tips

• For extra crunch, add toasted nuts or seeds.
• Make the chickpeas ahead and store in an airtight container for up to 2 days.
• Swap feta for goat cheese or omit for a dairy-free version.

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