Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets

Total Time:
25 min
25 min

2 servings

  • 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
  • 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
  • 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.

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