Ingredients:
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp red pepper flakes
2 Tbsp peanut oil (or other high smokepoint oil)
1 tsp mustard seeds
2 cans chickpeas, drained and well-rinsed
3/4 cups plain yogurt
1 1/2 Tbsp fresh lemon juice
2 green onions thinly sliced
1/3 cup finely chopped fresh cilantro
1/3 cup finely chopped fresh mint
salt to taste
Directions
Measure out cumin seeds, fennel seeds, and red pepper flakes and combine, crushing slightly with mortar and pestle or heavy meat mallet if desired.
Heat oil in large heavy frying pan until shimmering. Add mustard seeds, cover pan, and cook until popping stops, about 1 minute. Remove lid and add cumin seed/fennel seed/red pepper mixture and cook, stirring for 30 seconds. (Be careful not to burn these aromatic ingredients. Lower heat and add chickpeas, then cook 3-4 minutes, stirring a few times so the chickpeas are well-coated with oil. Turn off heat and let chickpeas cool about 15 minutes.
While chickpeas cool, slice scallions, and finely chop mint and cilantro. Stir together yogurt and lemon juice in a medium-sized glass (or other non-reactive) mixing bowl. When chickpeas are cooled nearly to room temperature, add them to yogurt mixture and stir to combine. Then gently fold in sliced scallions, chopped mint, and chopped cilantro. Season with salt, then let sit at least 15 minutes for flavors to combine. Serve salad at room temperature.
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp red pepper flakes
2 Tbsp peanut oil (or other high smokepoint oil)
1 tsp mustard seeds
2 cans chickpeas, drained and well-rinsed
3/4 cups plain yogurt
1 1/2 Tbsp fresh lemon juice
2 green onions thinly sliced
1/3 cup finely chopped fresh cilantro
1/3 cup finely chopped fresh mint
salt to taste
Directions
Measure out cumin seeds, fennel seeds, and red pepper flakes and combine, crushing slightly with mortar and pestle or heavy meat mallet if desired.
Heat oil in large heavy frying pan until shimmering. Add mustard seeds, cover pan, and cook until popping stops, about 1 minute. Remove lid and add cumin seed/fennel seed/red pepper mixture and cook, stirring for 30 seconds. (Be careful not to burn these aromatic ingredients. Lower heat and add chickpeas, then cook 3-4 minutes, stirring a few times so the chickpeas are well-coated with oil. Turn off heat and let chickpeas cool about 15 minutes.
While chickpeas cool, slice scallions, and finely chop mint and cilantro. Stir together yogurt and lemon juice in a medium-sized glass (or other non-reactive) mixing bowl. When chickpeas are cooled nearly to room temperature, add them to yogurt mixture and stir to combine. Then gently fold in sliced scallions, chopped mint, and chopped cilantro. Season with salt, then let sit at least 15 minutes for flavors to combine. Serve salad at room temperature.
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