I doubled this easy and unique salad from "Food & Wine" for the recent Gulfcoast Spring Fling pot luck dinner. Here's the original recipe which serves 6. Great with warmed pita bread!

1. Two 15-ounce cans chickpeas—rinsed, drained and patted dry
2. 2 tablespoons peanut oil
3. 1 teaspoon mustard seeds
4. 3/4 teaspoon cumin seeds
5. 3/4 teaspoon fennel seeds
6. 1/4 teaspoon crushed red pepper
7. 3/4 cup plain whole-milk yogurt
8. 1 1/2 tablespoons fresh lemon juice
9. 2 scallions, thinly sliced
10. 1/4 cup chopped cilantro
11. 1/4 cup chopped mint
12. 1 teaspoon 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.

ENJOY!

Ooooh doesn't this sound good. I love chickpeas. I'm going to add this to my "gotta try" recipe folder. Thanks for sharing!

Thanks - Now I know what I am doing for Fort Langley!
Good by crock pot!
Carol

Pete, we're big on potlucks here in the mountains of NW California and I wanted you to know that I have taken your "chick pea" salad to two potlucks so far and find they are a big hit. Something different than the usual mayonaise mixed salads. Thanks. Margaret in NW California