This quick and easy chickpea salad is full of gorgeous Indian-inspired flavors.
Happy Friday, my friends. Today I’m refreshing a recipe that’s been on the blog since August 2008, ten days after our younger daughter was born. It’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.)
Just for nostalgia’s sake, here’s a peek at where we were when I first posted this recipe. Aww jeez, right?
We’re off to round out a happily busy day. Have a great weekend. Talk to you soon.
Chickpea Salad with Indian Spices
Adapted from Jerry Traunfeld of The Herbfarm in Washington State, via Food and Wine Magazine.
- 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
Place the chickpeas in a large bowl.
In a small skillet, heat the oil until shimmering. Add the mustard seeds, partially cover the skillet and cook over medium-high heat until the mustard seeds almost stop popping, about a minute. Add the cumin and fennel seeds and cook for another minute. Pour the hot oil and spices over the chickpeas.
Stir in the yogurt, lemon zest and juice, scallions, cilantro and salt. Serve at room temperature.