Savory Yogurt Bowl With Chickpeas Cucumbers And Beets Recipes
SAVORY YOGURT BOWL WITH CHICKPEAS, CUCUMBERS AND BEETS
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 17
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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- Make the Chickpeas: Heat the oil in a small skillet over medium-high heat. Add the chickpeas, cumin, smoked paprika, salt, and pepper and toss to coat. Cook until the chickpeas are golden brown and crispy all over, tossing occasionally, about 5 minutes. Add the garlic and cook for 1 minute more. Taste and adjust seasonings, if needed.
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- To serve, divide the yogurt among 4 plates and top with the salad and chickpeas. Drizzle with extra oil and garnish with dill and sumac, if desired.
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