Prep time: 15 minutes
Cook time: 5 minutes
1 can (15 ounces) 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
1 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
In large bowl, mix chickpeas and grapes.
In small skillet, warm oil over medium-high heat until shimmering. Add mustard seeds and cover. Cook until seeds stop popping then add cumin and fennel seeds; cook until fragrant, about 1 minute. Stir in 1/8 teaspoon salt and pepper flakes; pour over chickpeas and grapes. Mix well.
In separate bowl, stir yogurt, lemon juice, lemon zest, garlic and remaining salt. Spread on serving platter and top with chickpea mixture, cilantro and scallions.
Nutritional information per serving: 220 calories; 11 g protein; 31 g carbohydrates; 6 g fat (25% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 5 mg cholesterol; 280 mg sodium; 1 g fiber.
Visit GrapesFromCalifornia.com for more nutritious family recipes. Photos and content courtesy of Family Features.