Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets

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3/4 cup cooked chickpeas

2 tablespoons freshly squeezed lemon juice 

Olive oil 

1 tablespoon tahini paste 

1/8 teaspoon chile de arbol or cayenne powder 

1/8 teaspoon turmeric 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1 Persian cucumber, grated 

1 tablespoon red wine vinegar 

1 tablespoon chopped fresh dill 

1 small beet, peeled and grated 

1 tablespoon chopped flat-leaf parsley 

1/8 teaspoon cumin 

2 cups Icelandic-style yogurt 

1 tablespoon chopped toasted pistachios 

1 tablespoon roasted, salted fennel seeds