April 15, 2015
Makes 1 bowl
½ cup cooked chickpeas
1 tablespoon tahini paste
Juice of 1 lemon
1/8 teaspoon chile powder
1/8 teaspoon ground tumeric
1 cup Persian cucumber, diced
1 tablespoon red wine vinegar
1 tablespoon chopped fresh dill
½ small beet, grated
1/8 teaspoon ground cumin
1 tablespoon chopped flat leaf parsley
1 cup 0% Fage Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon chopped toasted pistachios
1 tablespoon roasted, salted fennel seeds
Salt and pepper, to taste
For the Chickpeas
In a small bowl, add the tahini and 2 tablespoons of the lemon juice, chile powder, tumeric, salt and pepper and whisk to combine. Add the chickpeas and toss to coat. Set aside.
For the Cucumber
In a small bowl, add the cucumbers, red wine vinegar, dill, salt and pepper and toss to coat. Set aside.
For the Beets
In a small bowl, add the beets, cumin, parsley, 1 tablespoon of the lemon juice, salt and pepper and toss to combine. Set aside.
Place the yogurt in the center of your serving bowl and sprinkle with salt and pepper. Arrange each of the components around. Drizzle olive oil over everything and season with a bit more salt and pepper. Garnish with pistachios and fennel seeds and serve.