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Ingredients

• 2 15-ounce  cans chickpeas, rinsed, drained and patted dry
• 2 tablespoons  peanut oil
• 1 teaspoon  mustard seeds
• 3/4 teaspoon  cumin seeds
• 3/4 teaspoon  fennel seeds
• 1/4 teaspoon  crushed red pepper
• 3/4 cup  plain whole-milk yogurt
• 1 1/2 tablespoons  fresh lemon juice
• 2   scallions, thinly sliced
• 1/4 cup  chopped cilantro
• 1/4 cup  chopped mint
• 1 teaspoon  kosher salt

Description

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.

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