Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets
- prep time25 min
- total time 25 min
- serves 2
This delicious, bright and healthy breakfast bowl is topped with with chopped toasted pistachios and roasted fennel seeds.
¾ cup cooked chickpeas
2 Tbsp freshly squeezed lemon juice
1 Tbsp tahini paste
⅛ tsp chile de arbol or cayenne powder
⅛ tsp turmeric
Kosher salt and freshly ground black pepper
1 Persian cucumber, grated
1 Tbsp red wine vinegar
1 Tbsp chopped fresh dill
1 small beet, peeled and grated
1 Tbsp chopped flat-leaf parsley
⅛ tsp cumin
2 cups Icelandic-style yogurt
1 Tbsp chopped toasted pistachios
1 Tbsp roasted, salted fennel seeds
1. 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.
2. Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
3. In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
4. 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.