Indian-Spiced Chickpea Salad with Yogurt and Herbs
Foodandwine.com
Foodandwine.com
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Ingredients

  • 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

Instructions

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