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Chickpea Salad with Indian Spices

Preparation 00:15 Cook Time 00:00 Total Time 0:15
Serves 4     adjust servings

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.


Recipe Notes

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