Prep Time
25 min
Yields
2 servings
This delicious, bright and healthy breakfast bowl is topped with with chopped toasted pistachios and roasted fennel seeds.
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ingredients
¾
cup cooked chickpeas
2
Tbsp freshly squeezed lemon juice
Olive oil
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
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directions
Notes
Roasted, salted fennel seeds are available at Indian and Middle Eastern specialty grocers.
Step 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.
Step 2
Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
Step 3
In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
Step 4
Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.