August in a hot kitchen is the reason this recipe exists. Do it. No stove, no oven, five minutes of assembly and you have something cold, spiced, and genuinely satisfying. I first made a version of this after reading about chaat-style snacks from India, and the layered logic of cool yogurt against warm spices and crunchy chickpeas stuck with me. Black salt is the spice worth hunting down here; its eggy sulfur note makes the yogurt taste completely different from plain seasoned yogurt.
How to Make Savory Parfait with Crispy Chickpeas
The yogurt base
Full-fat yogurt holds up better under the chickpeas than low-fat. Season it before tasting: the spice mix is balanced but the cucumber and chickpeas will dilute it once assembled, so err slightly bold. If it’s too spicy, more yogurt fixes it immediately.
Timing the assembly
Add the chickpeas right before eating. Crispy chickpeas sitting in yogurt for more than a few minutes go soft, and the crunch is the whole point of the dish. 
Savory Parfait with Crispy Chickpeas
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Cool yogurt and crunchy chickpeas make this a unique and flavorful snack. Spices add a delicious kick.
Ingredients
- 1 cucumber (1 cucumber) cucumber
- 3/4 cup yogurt
- 1/2 tbsp sugar
- 2 tbsp (30 ml) lemon juice
- 1/4 tsp black salt
- 1/4 tsp roasted red chili powder
- 1/4 tsp roasted cumin powder
- 1/4 tsp roasted coriander powder
- 1 cups (237 ml) Crunchy Chickpeas
- 1 sprig mint
Instructions
- Mix the yogurt, sugar, lemon juice, and spices together. Add the chopped mint.
- Check spice and seasoning and adjust to taste. Add more yogurt if too spicy.
- Place the cucumber cubes in two serving bowls.
- Spoon the yogurt mixture over the cucumber. Sprinkle a generous amount of crunchy chickpeas on top before serving.
Notes
- For a creamier parfait, use full-fat Greek yogurt.
- To make this vegan, substitute coconut yogurt for dairy yogurt.
- Store the yogurt mixture and chickpeas separately and assemble the parfaits just before serving to prevent the cucumbers from becoming soggy.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What is black salt, and can I substitute regular salt?
Black salt, or kala namak, has a sulfurous, slightly eggy flavor common in Indian cooking. Regular sea salt works as a substitute but will give you a cleaner, less complex taste.
Can I make my own crispy chickpeas for this?
Roast drained canned chickpeas at 400F for 25 to 30 minutes, tossing halfway through, until golden and crunchy. Season them with the same spice blend used in the yogurt.
How far ahead can I assemble this?
Mix the yogurt sauce up to a day ahead and refrigerate it. Only add the cucumber and chickpeas right before serving so the cucumber stays firm and the chickpeas stay crunchy.
