Indian-Spiced Chickpea Salad With Yogurt And Herbs

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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

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