Indian-Spiced Chickpea Salad With Yogurt And Herbs

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Umami Girl


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2 15-oz. cans chickpeas, rinsed and drained

2 Tablespoons peanut oil

1 teaspoon whole mustard seeds

3/4 teaspoon whole cumin seeds

3/4 teaspoon whole fennel seeds

3/4 cup whole milk Greek yogurt

Zest of 1 lemon, plus juice of half

2 scallions, thinly sliced

Minced fresh hot pepper, to taste

1/4 cup chopped cilantro

2-3 Tablespoons chopped mint

1 teaspoon Kosher salt

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