© Petrina Tinslay
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

Chef Jerry Traunfeld, inspired by a trip through India, flavored this creamy chickpea salad with aromatic herbs and Indian spices, among them mustard, cumin and fennel seeds. Slideshow: More Indian Recipes

How to Make It

Step

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.

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