Bobby Flay's Savory Yogurt Bowl with Chickpeas, Cucumber, and Beets

We will end the year on a healthy note!
(serves 2)

2 T freshly* squeezed lemon juice
1 T. tahini
1/8 t. chile powder
1/8 t. turmeric
Kosher salt
Freshly ground black pepper
1/2 cup chickpeas, drained and rinsed well*
1 cup diced Persian cucumber
1 T. red wine vinegar
1 T. chopped fresh dill
S&P, to taste
1 small peeled and grated red beet
1/8 t. ground cumin
1 T. chopped flat-leaf parsley
1 T. freshly squeezed lemon juice
S&P, to taste
1 cup 2% plain Greek yogurt
1 T. EVOO
1 T. chopped toasted pistachios
1 T. toasted fennel seeds

In a small bowl, whisk together first 6 ingredients through pepper. Add the chickpeas; toss to coat. In a second bowl, toss together next ingredients. IN a third bowl, combine the next 5 ingredients; toss to combine. Divide the yogurt between 2 other bowls. Divide chickpeas, cucumber and beets between each serving Drizzle with olive oil. Garnish with pistachios and fennel seeds.

"As we look ahead to the new year, let's remember that God as always been and always will be faithful."

Love,

MM