Recipe courtesy of Bobby Flay
Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets
Total:
25 min
Active:
25 min
Yield:
2 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Put the chickpeas in a small bowl and add the lemon juice, 1 tablespoon olive oil, and the tahini, chile de arbol, turmeric and some salt and pepper. Toss well to coat. Set aside.

Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.

In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.

Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.

Cook's Note

Roasted, salted fennel seeds are available at Indian and Middle Eastern specialty grocers. If unavailable, substitute fennel seeds, lightly toasted in a skillet over low heat.

IDEAS YOU'LL LOVE

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Lemony Yogurt Pound Cake

Recipe courtesy of Food Network Kitchen

Savory Coeur a la Creme

Recipe courtesy of Ina Garten

Spiced Apple Yogurt Sorghum Bowl

Recipe courtesy of EA Stewart

Tropical Greek Yogurt Breakfast Bowl

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking