Take your parfait to the next level with these spicy and savory walnuts featuring curry, chili, and cumin, layered on top of yogurt with tomatoes, cucumbers, and garbanzo beans.
1 tablespoon olive oil
1 cup California walnuts
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon chili flakes
Salt and pepper to taste
1 cup Greek yogurt
1 cup diced hot house cucumber
1 cup halved small cherry or grape tomatoes
3/4 cup garbanzo beans
1/2 cup halved Kalamata olives
Heat oil in a medium skillet over medium-high heat. Add walnuts and stir well.
Sprinkle curry, chili powder, cumin and chili flakes over walnuts and stir until walnuts are well coated. Cook over medium heat for 5 minutes or until toasted. Season with salt and pepper and let cool. Coarsely chop and set aside.
Place equal amounts of yogurt into 4 clear tall dishes. Top with equal amounts of cucumber, tomatoes, garbanzo beans, olives and walnuts.
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