Indian-Spiced Chickpea Salad with Yogurt and Herbs

1. 1

   Pour the chickpeas into a large bowl.

2. 2

   In a small skillet, heat the peanut oil until shimmering.

3. 3

   Add the mustard seeds, partially cover the skillet and cook over moderately high heat until the mustard seeds stop popping, about 1 minute.

4. 4

   Add the cumin and fennel seeds and the crushed red pepper and cook until the mixture is fragrant, about 30 seconds.

5. 5

   Pour the hot oil and spices over the chickpeas.

6. 6

   Stir in the yogurt, lemon juice, sliced scallions, chopped cilantro and mint and salt.

7. 7

   Serve the chickpea salad at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.