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
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.
