Chickpea Salad with Indian Spices and Herbs

Here's a fabulous, easy-breezy chickpea salad that’s bursting with cumin, mustard seed, cilantro, lemony yogurt dressing and more. Best at room temperature, it’s perfect for picnics or a quick lunch or dinner. People love it, and it’s not the same old same old. (Though it’s just as quick and easy.) 


In salads, when we want the convenience of canned beans , we like to use Goya brand since they're just the right amount firm-tender.

Chickpea Salad Recipe with Indian Spices

This chickpea salad with Indian spices is one of those recipes that's way better than the sum of its parts. It's adapted from Jerry Traunfeld of The Herbfarm in Washington State, via Food and Wine Magazine.

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Serves 4


  • 2 15-oz. cans chickpeas, rinsed and drained
  • 2 tablespoons peanut, safflower or other neutral oil
  • 1 teaspoon whole mustard seeds
  • 3/4 teaspoon whole cumin seeds
  • 3/4 teaspoon whole fennel seeds
  • 3/4 cup whole milk Greek yogurt
  • Zest of 1 lemon, plus juice of half
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 teaspoon fine sea salt


  1. Place the chickpeas in a large bowl.
  2. In a small skillet, heat the oil until shimmering.
  3. Add the mustard seeds, partially cover the skillet and cook over medium-high heat until the mustard seeds almost stop popping, about a minute.
  4. Add the cumin and fennel seeds and cook for another minute.
  5. Pour the hot oil and spices over the chickpeas.
  6. Stir in the yogurt, lemon zest and juice, scallions, cilantro and salt. Serve at room temperature.

Nutrition Information



Amount Per Serving:

Calories:: 292 Total Fat:: 13g Carbohydrates:: 33.1g Fiber:: 2.3g Protein:: 12.9g