Fresh herbs and tangy lemon infuse this yoghurt dressing with the flavours of the Middle East.
Credit by: KingOfChef
Heat the ghee in a frypan over medium heat. Add the mustard seeds and cook, shaking the pan occasionally, for 1 minute or until they begin to pop. Add the cumin seeds, fennel seeds and chilli flakes, then cook, stirring, for a further minute or until fragrant.
Place the chickpeas in a bowl, pour over the toasted spices, then stir until well combined. Stir in the yoghurt, lemon juice, spring onion, coriander and mint until well combined. Season to taste with sea salt and freshly ground black pepper, then serve.
Ghee is clarified butter, available from supermarkets.