Protein Packed Nutty Yogurt Cream with Banana & Crunchy Cinnamon Chickpeas

Greek yogurt contains all essential amino acids, and a typical 6-ounce serving provides about 20 grams of protein. In this recipe, protein-packed Greek yogurt blends with rich almond butter to create a creamy spread. Cinnamon-toasted chickpeas top off this breakfast ensemble with a crunch. Recipe by Maggie Wissler, Bastyr University California nutrition student.

Photography By Olivia Hayo | September 18, 2018

Ingredients

  • 1/4 cup canned chickpeas, drained, rinsed, and dried
  • 2 teaspoons ground cinnamon, separated
  • 3 ounces plain, whole-milk Greek yogurt
  • 2 tablespoons almond butter
  • 1 banana (large), peeled
  • honey (optional)

Instructions

Preheat oven to 375°F. On a parchment-lined baking sheet, evenly spread chickpeas and sprinkle with  1 ½ teaspoons cinnamon. Place in oven and bake for 25–30 minutes, depending on desired texture.

While the chickpeas are roasting, combine Greek yogurt with almond butter in a small bowl. Mix until smooth and well combined.

Place whole banana onto a plate or slice into bite-sized pieces. Spread yogurt mixture over banana.

Top with remainder of cinnamon and toasted cinnamon chickpeas.

Recipe Note: Add some honey to the yogurt mixture or drizzle some on top if you like your yogurt sweet.

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Ingredients

  • 1/4 cup canned chickpeas, drained, rinsed, and dried
  • 2 teaspoons ground cinnamon, separated
  • 3 ounces plain, whole-milk Greek yogurt
  • 2 tablespoons almond butter
  • 1 banana (large), peeled
  • honey (optional)
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