DIRECTIONS

Place the chickpeas and grapes in a large bowl.

In a small skillet warm the oil over medium high heat until it’s shimmering. Add the mustard seeds and cover. Cook until the seeds stop popping, then add the cumin and fennel seeds and cook until fragrant, another minute. Stir in 1/8 teaspoon salt and the pepper flakes and pour over the chickpeas and grapes. Mix well.

In another bowl, stir together the yogurt, lemon, garlic, and remaining salt. Spread on a serving platter and top with the chickpea mixture, cilantro and scallions. Serve.

Ingredients

One 15-ounce can chickpeas, rinsed, drained and patted dry
1 cup California grapes
1 tablespoon peanut oil
1 1/2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/4 teaspoon salt, divided
Pinch red pepper flakes
1 cup low-fat Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/2 garlic clove, grated
2 tablespoons chopped cilantro
2 tablespoons thinly sliced scallions

DIRECTIONS

Place the chickpeas and grapes in a large bowl.

In a small skillet warm the oil over medium high heat until it’s shimmering. Add the mustard seeds and cover. Cook until the seeds stop popping, then add the cumin and fennel seeds and cook until fragrant, another minute. Stir in 1/8 teaspoon salt and the pepper flakes and pour over the chickpeas and grapes. Mix well.

In another bowl, stir together the yogurt, lemon, garlic, and remaining salt. Spread on a serving platter and top with the chickpea mixture, cilantro and scallions. Serve.

Notes

This recipe supports heart health and brain health.
This recipe may support a healthy immune system.
This is a Gluten-free recipe.
This is a Vegetarian recipe.

Servings

Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 220 Calories; Protein 11 g; Carbohydrate 31 g; Fat 6 g (25% Calories from Fat); Saturated Fat 1.5 g (6% Calories from Saturated Fat); Cholesterol 5 mg; Sodium 280 mg; Fiber 1 g.