“Eating is really one of your indoor sports. You play three times a day, and it’s well worth while to make the game as pleasant as possible.”
Dorothy Draper
Dorothy Draper
Minty Chickpea Yogurt Parfaits … could there be a better way to welcome spring and summer in our part of the world? I think not! The day I saw these on Betacyanin via Foodgawker I was smitten. Sofias blog is a new discovery and matches very closely to what I like doing with food. I HAD to do the parfaits ASAP!
Did I tell you I was absolutely smitten? I certainly was. I love the idea of a parfait going savoury. Make ahead, healthy, balanced, infinite options and a load of fun!
I soaked the chickpeas that very night and had them cooked the next morning. Warm freshly cooked chickpeas tossed in EVOO, some minced garlic, a squeeze of lime, some fresh herbs is like diving into a bowl of heaven! I have a love love relationship with chickpeas! What about you?
I also have a love love relationship with savoury food, bring on the garlic and life gets even better. It might surprise you as PAB is rather full of sweet stuff. That is what I like to make, but savoury is what I like to eat. I don’t have a sweet tooth at all! My family does!!
The parfaits were fun. Layering and individual servings are something I adore doing. You can pretty much paint your own palette here. I made a few changes. Olives in brine for one because I like the saltiness they add. 
Cherry tomatoes because my few plants are now hanging with fruit which is slowly ripening. Those above were the very first three! Spring ♥!!
It’s a constant battle though as little Coco has taken a shine to tomatoes. Animal instinct kicks in here. She sniffs out the nice, ripe, juicy ones and devours them with great aplomb. Much to my horror, the first time she ‘discovered‘ them, the garden was strewn with half eaten green tomatoes; the ones she had obviously rejected!
This was not why I grew tomatoes. I waited impatiently for them to ripen. So had the lad. For the two of us, it’s an early morning ritual to ‘check them out‘!How would she know any better, the little thief. She isn’t as innocent as she looks; but she is so darned charming!
The battle of tomatoes has begun! I quickly harvest the ripe fruit and she looks on, hoping old butterfingers will drop one!! I have a few yellow cherry tomatoes that I salvaged 3 days ago, and some deep red beefy ones. Tomato ♥!
I have plenty of photographs of these beauties but I like this one quite abit. I love the play of light and all thanks goes to Neel @ Learn Food Photography for organising a 30 day challenge on his fabulous blog. Have you been to LFP yet? 
You must stop by if you are struggling to improve your food photographs, or want to explore the technicalities at a comfortable level. We’re into week 3 of our challenge and it’s a great community of folk from across the globe. So far we’ve covered angles, DOF, light, playing with light, white balance, diffusers, bouncers, backgrounds and are currently on props.
You must stop by if you are struggling to improve your food photographs, or want to explore the technicalities at a comfortable level. We’re into week 3 of our challenge and it’s a great community of folk from across the globe. So far we’ve covered angles, DOF, light, playing with light, white balance, diffusers, bouncers, backgrounds and are currently on props.
These Minty Chickpea Yogurt Parfaits were made the day I was experimenting with light. It’s amazing how much you can learn if you join a challenge. Such fun! All the herbs, flowers and leaves I had gathered became an inspiration for my parfaits.
The little jars are actually like an announcement of spring. Full of fresh herbs, fresh produce, light flavours and beautiful pairing. My herbs are flourishing too so I couldn’t have made this discovery at a better time.
Infinite possibilities are dancing merrily in my head. I am thinking fruit parfaits, watermelon feta and mint parfaits, mango pistachio parfaits! I think you can layer any salad you like in little mason jars, recycled jam/sauce jars, or serving glasses.
I now do these as a make ahead salad for Mr PABs lunchbox to take to work. The dieting diva enjoyed it as well. It’s nice coz the raisins at the bottom take all the released juices and plump up nicely. You could always use dried cranberries instead! And of course you could always toss everything together in one big bowl, but it might not be that much fun!
My post is a little delayed because all this parfait talk inspired me to make some fruit parfaits for the kids after school snack! I made Strawberry, Kiwi, Basil Parfaits! Parfaits are always fun. They are a nice make ahead snack, salad or even a simple dessert. Refreshing, colourful, delicious & FUN!
Tell me dear reader what you would include in a parfait? What would your ultimate savoury parfait have? And a sweet version? Try and cover as many food groups as you can … nuts, fruits, veggies, herbs, spices, beans, chickpeas, quark, ricotta, mascarpone, granola. Play with colours and seasonal produce. Just make sure you enjoy what you do because that is what matters most!
Recipe: Minty Chickpea Yogurt Parfaits
Summary: I love the idea of a parfait going savoury. Make ahead, healthy, balanced, infinite options and a load of fun! This one covers all the food groups, and deliciously so – fruits, nuts, dairy, pulses, herbs … you get ‘em all in a jar!
Prep Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1- 1.5 cup cooked chickpeas tossed in evoo, garlic, fresh coriander
- 2-3 small cucumbers, grated, squeezed
- 2 cup homemade yogurt, hung for about 3-4 hours
- 1 tbsp extra virgin olive oil
- 1 tsp ranch buttermilk dressing {or a dash of lime juice, garlic and finely chopped green chili}
- handful chopped mint
- 1/2 cup raisins
- olives, cherry tomatoes, pistachios
- lightly toasted walnuts and more mint, for garnish
Method:
- Whisk the hung curd with buttermilk seasoning until smooth. Alternatively, add minced garlic, a dash of lime juice, green chilies and salt and mix until smooth.
- Begin layering…
- Starting with the raisins, followed by chickpeas, grated cucumbers, and yogurt, layer each of the ingredients, divided between jars. Top with olives and cherry tomatoes, chopped walnuts, slivered pistachios and a few mint leaves. Chill well until ready to serve.
- Alternatively, if you’re not into the layering thing, you can just mix it all together and store accordingly.
- Sofias note: It’s really important to draw most of the juice out of the cucumbers, otherwise the end result will be swimming in cucumber juice. Once the cukes are grated, use your hands to squeeze out as much juice as you can. Drink it, it’s really refreshing! Set aside in a strainer to let any remaining liquid drain.
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Also find me on The Rabid Baker, The Times of India
Then again, I didn’t have time to blog about lots more that I made. Just didn’t seem to get organised enough to post. Some stuff was so worth it. There was baking … plenty! Wish I had time to share everything.
Then there was cooking too … loads of it! Curries, pastas, wraps, grills, stir fries, no bake desserts. You might have enjoyed these as well. It’s strange how when something comes out really nice, I first think of the blog. 
This was something I really enjoyed! There was some I didn’t get to share. Hopefully this new year shall be better. We hung onto the wings of time, hoping it would slow down a bit, but as usual it left us breathless. ‘Us‘ as in everyone and their friends that I speak too. We look at 2012 in a sense of disbelief. HUH? Gone? Already? What?
… that butterflies are all over the garden, that my lime tree of many years has finally bloomed a single bud, that the tangerine shrub is laden with fruit, that 3 cherry tomato plants are growing strong, the Thai chili plant is prospering, that I have finally begun walking almost every morning finally thanks to inspiration from
I am ever grateful that the good folk at 
