Ingredients

• 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
• 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

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Instructions

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.
2. Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
3. In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
4. Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.