Easy Indian Spiced Chickpeas
A quick, one pan recipe for Indian spiced chickpeas with cumin, fennel and mustard seeds. Perfect for a salad, on top of yogurt, or as a side salad dish.
Servings 4 -5 servings depending on how many chickpeas you use
- 1 can chickpeas or about 2 cups cooked, drained
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon avocado or canola oil
- 1 lemon juiced
- Salt and pepper to taste
Heat a pan over medium heat. Add the oil and let warm.
Add in the spices and stir to coat. Continue cooking (toasting) the spices until fragrant and they begin popping (you may want to cover it or take it off the heat if your pan is small and they pop all over).
Add in the chickpeas and toss to coat. Finally, stir in the lemon juice and combine.
Serve as a side salad, on top of greens, or on top of savory yogurt.