- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 servings
Ingredients
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
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.
