Adapted from Jerry Traunfeld of The Herbfarm in Washington State, via Food and Wine Magazine.
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.