• Fast
• Healthy
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

1. Two 15-ounce cans chickpeas—rinsed, drained and patted dry
2. 2 tablespoons peanut oil
3. 1 teaspoon mustard seeds
4. 3/4 teaspoon cumin seeds
5. 3/4 teaspoon fennel seeds
6. 1/4 teaspoon crushed red pepper
7. 3/4 cup plain whole-milk yogurt
8. 1 1/2 tablespoons fresh lemon juice
9. 2 scallions, thinly sliced
10. 1/4 cup chopped cilantro
11. 1/4 cup chopped mint
12. 1 teaspoon kosher salt

Directions

1. 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.