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Chickpea chips served with yogurt and seasonal greens; moderate protein and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Chickpea chips with yogurt and seasonal greens (140 g) has 694 calories. That works out to 496 calories per 100 g. It contains 99.4 g of carbs, 19.6 g of protein, 22.4 g of fat and 15.4 g of fiber. Its 53.2 µg of Vitamin K covers 44% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 140 g
694
KCAL / 140G
Carbs
99.4g
· 36% DV
Protein
19.6g
· 39% DV
Fat
22.4g
· 29% DV
Fiber
15.4g
· 55% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 12% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 694 kcal | |
| Total fat | 22.4 g | 29% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 406 mg | 18% |
| Total carbohydrate | 99.4 g | 36% |
| Fiber | 15.4 g | 55% |
| Protein | 19.6 g | 39% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 140 g | 694 kcal |
| 1 piece (small) | 35 g | 174 kcal |
| 1 cup (whole) | 70 g | 347 kcal |
| 1 serving (small) | 90 g | 446 kcal |
| 100 g | 100 g | 496 kcal |
| 2 cup (double) | 140 g | 694 kcal |
| 1 serving (large) | 200 g | 992 kcal |
| 6 piece (large) | 210 g | 1042 kcal |
Calculated from 496 calories per 100 g.
Chickpea chips with yogurt and seasonal greens are a savory snack or starter combining crunchy chickpea-based chips with cool yogurt and fresh greens. The crisp chips contrast with the creamy topping, while the greens add freshness.
To make chickpea chips with yogurt and seasonal greens, cook or fry chickpea-based chips until crisp, then serve them with yogurt and chopped greens. Add the chips just before serving so the moisture from the yogurt does not soften them.
Chickpea chips with yogurt and seasonal greens are usually served with the yogurt and greens cold or at room temperature, while the chips are freshly crisp. Keep the components separate until plating to preserve their contrasting temperatures and textures.
Parsley, mint, dill, arugula, and scallions all work well with chickpea chips and yogurt. Choose tender greens that suit the season, wash and dry them thoroughly, and chop them shortly before serving so they stay fresh rather than watery.
Chickpea chips with yogurt and seasonal greens get soggy because moisture from the yogurt and fresh greens transfers to the chips. Keep the chips separate and add them at the table or just before serving instead of letting the assembled dish sit.
You can prepare the yogurt and greens ahead, but keep them separate from the chickpea chips. Refrigerate the yogurt mixture and dry greens separately, store the chips in an airtight dry container, and assemble the dish just before serving.
Chickpea chips with yogurt and seasonal greens use thin, crisp chips as the base, while roasted chickpeas are whole legumes with a denser, crunchier bite. They are not a direct texture match, though roasted chickpeas can serve as a topping instead.
Chickpea chips with yogurt and seasonal greens provide some protein and fiber from the chickpeas, with additional protein from the yogurt. The overall balance also depends on how the chips are cooked and how much salt or oil is added.
Chickpea chips with yogurt and seasonal greens are usually served as a snack, appetizer, or side rather than a full meal. To make them more substantial, add a salad or another protein-rich dish instead of relying on the chips alone.
Store leftover chickpea chips with yogurt and seasonal greens in separate containers: refrigerate the yogurt and greens, and keep any untouched chips dry and airtight. Assembled leftovers lose their crunch, so eat them promptly rather than saving the mixed dish.
Vitamins
Vitamin K
53.2µg · 44% DV
Folate
67.2µg · 17% DV
B2
0.15mg · 12% DV
B5
0.59mg · 12% DV
Minerals
Phosphorus
179mg · 26% DV
Manganese
0.59mg · 26% DV
Copper
0.22mg · 24% DV
Sodium
406mg · 18% DV
Potassium ⭐
357mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 694 calories in 1 serving (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chickpea chips with yogurt and seasonal greens pair crisp chips made with chickpeas or chickpea flour with cool yogurt and whatever leafy herbs or greens are in season. It is a flexible snack rather than a dish with one fixed regional recipe. The chips bring a dry crunch, while the yogurt softens each bite and the greens add a fresh, gently herbal note. Serve it as a snack, a casual starter, or part of a sharing spread; keeping the yogurt on the side helps the chips stay crisp. Chickpeas give the combination some protein and fiber, though the chips are also energy-dense. For a lighter plate, add plenty of greens and use plain yogurt as a dip.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.52g
MONOUNSATURATED
4.34g
POLYUNSATURATED
3.78g
Omega 6:3 ratio 42:1
Above the ideal 4:1 (42:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.