Savory Yogurt Bowl With Chickpeas, Cucumbers And Beets
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
61
Sweetness
60
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
3 cup
Cooked Chickpeas2 tbsps
Lemon Juice (freshly squeezed)1 tbsp
Tahini Paste1 tsp
Chile De Arbol1 tsp
Turmeric1 tbsp
Red Wine Vinegar1 tbsp
Dill (chopped fresh)1 tbsp
Parsley (chopped flat-leaf)1 tsp
Cumin2 cups
Yogurt (icelandic-style)1 tbsp
Pistachio (chopped toasted)Directions:
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
2
Toss well to coat
3
Set aside
4
Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper
5
Set aside
6
In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper
7
Set aside
8
Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds