Indian-spiced chickpea salad with yogurt and herbs

Explore the aromatic flavors of Indian cuisine with this irresistible chickpea salad. Bursting with exotic spices, creamy yogurt, and fresh herbs for a delightful twist on traditional salad recipes.

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:

1. Transfer the chickpeas into a spacious bowl. Heat the peanut oil in a small pan until it shimmers. Put in the mustard seeds, partially cover the pan, and cook over medium-high heat until the mustard seeds cease popping, approximately 1 minute. Introduce the cumin and fennel seeds along with the crushed red pepper and cook until the mixture becomes aromatic, roughly 30 seconds. Drizzle the hot oil and spices over the chickpeas. Mix in the yogurt, lemon juice, thinly sliced scallions, chopped cilantro and mint, and salt. Present the chickpea salad at ambient temperature.

Summary:

• Calories: 1580 kcal
• Fat: 58 g
• Protein: 69 g
• Carbs: 208 g
• Potassium: 1659 mg
• Magnesium: 285 mg