Indian-Spiced Chickpea Salad with Yogurt and Herbs
Adapted from Food and Wine
Serves 6

Two 15-ounce cans chickpeas – rinsed, drained, and patted dry
2 tbsp. peanut oil
1 tsp. mustard seeds
3/4 tsp. cumin seeds
3/4 tsp. fennel seeds
1/4 tsp. crushed red pepper
3/4 cup low fat plain yogurt
1 1/2 tbsp. fresh lemon juice
2 scallions, thinly sliced
1/4 cup chopped cilantro
1/4 cup chopped mint
1 tsp. kosher salt

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.