Indian-Spiced Chickpea Salad with Yogurt and Herbs
The spices, yogurt and lemon juice in this recipe turn a bowl of chickpeas into an exotic side dish.
Ingredients
- 2 cans chickpeas rinsed, drained and patted dry
- 2 tbsp peanut oil
- 1 tsp black mustard seeds
- 3/4 tsp cumin seeds
- 3/4 tsp fennel seeds
- 1/4 tsp red pepper flakes
- 3/4 cup whole milk
- 1 1/2 tbsp lemon juice
- 2 green onion (scallion) thinly sliced
- 1/4 cup cilantro (leaves) chopped
- 1/4 cup mint chopped
- 1 tsp Kosher salt
Instructions
- 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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