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
Two 15-ounce cans chickpeas—rinsed, drained and patted dry
2 tablespoons peanut oil
1 teaspoon mustard seeds
3/4 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
3/4 cup plain whole-milk yogurt
1 1/2 tablespoons fresh lemon juice
2 scallions, thinly sliced
1/4 cup chopped cilantro
1/4 cup chopped mint
1 teaspoon kosher salt
How to Make It
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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Review Body: I've loved this recipe since I first saw it in the magazine in 2008. It's not like any other recipe I have in my repertoire, and it makes its way into my menu rotation about twice a month. To make this even yummier, I usually take the time and effort to re-hydrate and cook dried chickpeas. Instead of the two cans of chickpeas, I cook 1/2 lb of dried chickpeas (which winds up as three cups cooked). This is a perfect accompaniment to a spicy (hot) meat because the yogurt cools down the fiery chiles. Today I'm serving this with jerk chicken. I highly recommend this dish for anyone who loves chickpeas. It's a great way to get legumes into your diet, and the flavors are complex.