Savory Greek yogurt parfait with a cucumber chickpea salad
Savory Greek yogurt parfait with a cucumber chickpea salad
Servings 4 (click to scale)
Calories 305kcal
Ingredients
- 5 oz dried garbanzo beans
- 4 Tbsp old fashioned oats
- 1 tsp maple syrup
- 3 Tbsp quinoa
- 1/3 cup hulled pumpkin seeds
- 1 Tbsp sesame seeds
- 1 Tbsp sunflower seeds roasted, unsalted
- 1 tsp Dijon mustard
- 1 Tbsp apple cider vinegar
- 1 tsp tahini paste
- 1 pinch ground cayenne pepper
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1 Tbsp fresh dill chopped
- 1 Tbsp fresh lemon juice
- 1/4 tsp kosher salt
- 1 Tbsp extra virgin olive oil
- 1/2 cup cucumbers diced
- 1 pinch ground black pepper
- 1 pound plain Greek yogurt
Instructions
- To prep beans: Soak garbanzo beans overnight in water then cook on stovetop until tender. Chill and set aside.
- To make granola: Preheat oven to 325F. To make granola: In a bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, tahini, cayenne, salt and pepper. Add oats, quinoa, pumpkin seeds, sesame seeds, and sunflower seeds to bowl. Mix until evenly combined. Spread evenly on a parchment lined sheet tray. Bake in oven stirring every 10 minutes until golden brown (about 20-30 minutes). Allow to cool completely.
- To combine parfait: In a bowl, toss together garbanzo beans, olive oil, cucumbers, dill, salt, pepper, and lemon juice.Layer:~1/2 cup Greek yogurt ~ 1/4 cup cucumber chickpea salad~1/4 cup granola
Notes
Recipe originally featured on Flik blog.
Nutrition
Calories: 305kcal | Carbohydrates: 23g | Protein: 23g | Fat: 15g | Sodium: 260mg | Fiber: 4g
