Indian-Spiced Chickpea Salad with Yogurt and Herbs
Indian-Spiced Chickpea Salad with Yogurt and Herbs is a gluten free and vegetarian side dish. This recipe serves 6. One portion of this dish contains roughly 15g of protein, 9g of fat, and a total of 299 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of chickpeas—rinsed, lemon juice, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 20 minutes.
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.