When you think of a parfait, you likely have an image of layered fruit, granola and sweet honey – but there’s no rule that says parfaits have to be sweet. We’re about to shake up the concept of a breakfast parfait with this savory yogurt bowl with crispy chickpeas and fresh herbs.
Roasted chickpeas, when dusted with your favorite flavorings, make a tasty, wholesome snack with satiating fiber and protein. In this recipe, they are featured in a bowl with creamy full-fat yogurt, cucumbers and tomatoes, along with mint and parsley, as a morning meal or savory lunch. The key here is the addition of za’atar and pine nuts for extra flavor and crunch.
Not familiar with za’atar? It is herb and also a versatile spice blend that is popular in Middle Eastern cooking and consists of toasted sesame seeds, dried sumac, marjoram and thyme (although the recipe varies by brand), and is often added to hummus, couscous dishes, vegetables and dips. You can buy it in specialty gourmet stores and markets that feature foods from the Middle East.
The plain yogurt provides a tangy fat to this savory yogurt bowl, and the pine nuts bring their high-fat content as well as a buttery, nutty taste and texture. All together in one bowl, these ingredients complement and play off each other in flavor and texture for a satisfying meal.
This recipe is so easy to put together. Simply toss the chickpeas in spices and roast while you assemble the rest of the ingredients. You can even make it in advance: simply have the crispy chickpeas ready as well as your chopped veg and herbs, then just assemble in the morning when you’re ready to eat. When you try it, we think you’ll agree that taking your parfait to the savory side is the way to go.
Savory Yogurt Bowl with Roasted Chickpeas
- 1 15-oz BPA-free can chickpeas, drained, rinsed and patted dry
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp ground cumin
- ¼ tsp sea salt
- 1½ cups whole-milk plain yogurt
- 2 Lebanese cucumbers, sliced
- ½ cup cherry tomatoes, halved
- 1 tbsp each fresh mint and flat-leaf parsley, chopped
- Optional: za’atar, toasted pine nuts for serving
- Preheat the oven to 400°F. On a large, parchment-lined baking sheet, place chickpeas; toss with one-half of oil, cumin and salt. Roast for 35 minutes, stirring halfway through, until golden and crisp. (MAKE AHEAD: Store chickpeas in an airtight container until ready to use.)
- Divide the yogurt between serving bowls and top with cucumber, tomatoes and mint and parsley. Drizzle with remaining one-half of oil and garnish with za’atar and pine nuts (if using).
- Serving Size ½ of recipe
- Calories 448
- Carbohydrate Content 44 g
- Cholesterol Content 24 mg
- Fat Content 24 g
- Fiber Content 11 g
- Protein Content 18 g
- Saturated Fat Content 6 g
- Sodium Content 613 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 13 g
- Polyunsaturated Fat Content 3 g
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#Morning #Parfait #Savory #Side #Herbed #Yogurt #Bowl
Breakfast,Gluten-Free,Mediterranean,Vegetarian