Savory Yogurt Bowls Food

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SAVORY YOGURT BOWL WITH CHICKPEAS, CUCUMBERS AND BEETS



Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

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

Steps:

  • 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.

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