Indian-Spiced Chickpea Salad with Yogurt and Herbs
Recipe from
Food & Wine
Chef Jerry Traunfeld, inspired by a trip through India, flavored this creamy chickpea salad with aromatic herbs and Indian spices, among them mustard, cumin, and fennel seeds.

Servings:
6
Prep Time:
20 mins
Total Time:
20 mins
Ingredients
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2 15-ouncecans chickpeas, rinsed, drained and patted drysee savings

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2 tablespoonspeanut oilsee savings

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1 teaspoonmustard seedssee savings

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3/4 teaspooncumin seedssee savings

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3/4 teaspoonfennel seedssee savings

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1/4 teaspooncrushed red peppersee savings

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3/4 cupplain whole-milk yogurtsee savings

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1 1/2 tablespoonsfresh lemon juicesee savings

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2scallions, thinly slicedsee savings

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1/4 cupchopped cilantrosee savings

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1/4 cupchopped mintsee savings

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1 teaspoonkosher saltsee savings

Directions
1.
Pour the chickpeas into a large bowl. In a small skillet, heat the peanut oil until shimmering. Add the mustard seeds, partially cover the skillet and cook over moderately high heat until the mustard seeds stop popping, about 1 minute. Add the cumin and fennel seeds and the crushed red pepper and cook until the mixture is fragrant, about 30 seconds. Pour the hot oil and spices over the chickpeas. Stir in the yogurt, lemon juice, sliced scallions, chopped cilantro, and mint and salt. Serve the chickpea salad at room temperature.
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