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.
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.
Recipe courtesy of Bobby Flay