Spicy roasted chickpeas combine deliciously with Greek yogurt and veggies in this Savory Yogurt Parfait. Packed with protein & fiber, it’s perfect for a takeaway lunch, a healthy snack, or even a savory breakfast idea!
WARNING. These spicy roasted chickpeas are ever so slightly addictive.
Make a big batch so you will have enough to top your yogurt parfait off with, plus more to eat by the handful.
Trust me. #justdoit
WARNING #2: You may develop an addiction to savory yogurt parfaits too!
I’d been itching to try one ever since I got a copy of Yogurt Culture for Christmas from Mr. Spicy. {He must have actually read my 25 Healthy Living Cookbooks Review post! :#truelove}
Thanks so much to Katie from Mom’s Kitchen Handbook, and McKenzie from Nourish RDs for recommending Yogurt Culture. Your cookbook recommendation was spot on!
If you’ve only thought of eating yogurt as a sweet way to get your daily dose of probiotics up until this point, be prepared to have your world rocked with new healthy and delicious recipes when you add savory yogurt to your life.
Like for lunch and this month’s Recipe ReDux theme…Limpin’ Along for Lunch.
Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.
The beauty of this super nourishing and delicious recipe is how easy and versatile it is.
If you prep the roasted chickpeas ahead of time {or take the lazy easy way out and buy a bag of pre-roasted chickpeas {I’m partial to Good Bean}, you can whip up this savory yogurt parfait in 10 minutes or less. #nojudgementhere
And you’re the boss of your own savory yogurt parfait, so have fun experimenting with different spice and veggie combinations. In other words, #ownit!
Savory Yogurt Parfait with Spicy Roasted Chickpeas
Ingredients
- Roasted Chickpeas*
- 1 15- ounce can of rinsed and drained garbanzo beans/chickpeas*
- 2 teaspoon expeller pressed high oleic safflower oil, or other high oleic vegetable oil
- 2-3 teaspoons Manzanillo Mexican Seasoning*, or to taste
- 1/4 teaspoon salt, or to taste
Savory Yogurt Parfait
- 1/2 cup plain Greek yogurt*, i.e. 2%
- 1 cup baby spinach, chopped
- 1/3 of the Spicy Roasted Chickpeas
- 3/4 cup cherry or grape tomatoes, sliced
- 1 tablespoon chopped kalamata olives
Instructions
- Pre-heat oven to 425 degrees F, and line a baking sheet with aluminum foil.
- Combine chickpeas with oil, Mexican seasoning and salt in a bowl, and combine well until all chickpeas are coated with oil and seasoning. Spread chickpeas on aluminum foil, and place in oven to bake for 15 minutes. Remove baking sheet from oven and carefully toss chickpeas with a spatula. Return to oven to bake for another 10-15 minutes, then remove from oven and allow to cool before eating.
- Combine yogurt and spinach in a mixing bowl, slice tomatos, and chop olives.
- To serve: Place yogurt mixture in a bowl, or “to-go” container or jar. Top with roasted chickpeas, tomatoes and olives.
Notes
- The chickpeas can be roasted ahead of time, and stored in a jar or bag, to save time preparing the yogurt parfait. Or, for an even quicker option, you can purchase pre-roasted chickpeas such as those from The Good Bean.
- You can use dried and cooked chickpeas/garbanzo beans instead of the canned version.
- If you don’t have Manzanillo Mexican seasoning use a blend of oregano, black pepper, chili powders (ancho, pasilla, and chipotle), cumin, garlic powder, onion powder, and coriander) or use your own favorite spicy seasoning blend.
- For a vegan version, make it with your favorite plain non-dairy yogurt.
- For a low FODMAP version, use lactose-free yogurt and spiced chickpeas made with canned and well-rinsed/drained chickpeas and low FODMAP seasonings {i.e. no garlic or onion}. Limit roasted chickpeas to 1/4 cup.
