Blueberry Yogurt with Chickpea Topping

Makes 2 servings

Whoever said chickpeas should be reserved for dinner recipes hasn’t tried this tempting dessert! If you’ve never caramelized chickpeas, brace yourself, as they make an excellent dessert topping. This light treat is a great ending to a heavy meal and is also perfect for breakfast.

INGREDIENTS

2 cups blueberries
3 tablespoons honey
1 teaspoon dried lavender
Zest of 1 lemon
Juice of 1 lemon
2 cups plain Greek yogurt
2 teaspoons unsalted butter
½ cup chickpeas, boiled and peeled
2 tablespoons granulated sugar

INSTRUCTIONS

1. Choose 2 (8-oz.) containers; these can be jars or bowls, glass, or plastic.*
2. Add the blueberries, honey, lavender, lemon zest, and lemon juice to a blender and process until well combined.
3. Pour into a medium bowl and add the yogurt, stirring briefly and only until streaks of the blueberry mixture are visible, giving a marbleized appearance. Set aside.
4. Melt the butter in a skillet set over medium high heat.
5. Add the chickpeas and sugar and cook for 5 minutes, until the sugar melts and the chickpeas are caramelized.
6. Turn the chickpeas onto a silicone baking mat in a single layer and allow to cool completely.
7. Divide the caramelized chickpeas between 2 containers and top with the yogurt mixture. Top with your favorite fruit if desire. 
8. Wrap with plastic wrap or place the lid on your containers and refrigerate for 3–4 hours. Serve and enjoy!

Note: *Choose containers with well-fitting lids for an on-the-go breakfast, lunch, or snack.

NUTRITION • PER ONE SERVING

Calories 492 (23%)
Total Fat 13.49 g (25%)
Saturated Fat 7.738 g
Polyunsaturated Fat 1.068 g
Monounsaturated Fat 3.497 g
Trans Fat 0.156 g
Cholesterol 42 mg
Sodium 150 mg (10%)
Total Carbohydrate: 84.96 g (38%)
Dietary Fiber: 7.1 g (28%)
Total Sugars: 67.47 g
Protein: 13.49 g (25%)
Vitamin A 455 mcg (20%)
Vitamin C 29.4 mcg (39%)
Vitamin D 8 mcg (1%)
Potassium 663 mg (14%)
Calcium 334 mg (33%)
Iron 1.91 mg (11%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here