Chickpeas and beets are two of my favorite ingredients. Whether eaten together or separately, I simply can’t imagine a week without them appearing in at least a couple of my meals. The heartiness of chickpeas and the earthiness of beets, lifted with a splash of vinegar, make a most satisfying meal, but when shaped into cakes and topped with garlicky, dill-packed yogurt, they reach a whole new level of deliciousness. These are great warm or at room temperature, served solo, or tucked into…