Indian Chickpea Salad

So this is my first posted recipe.  Why did I choose a Chickpea salad you might ask?  Well I had a dinner party a couple Saturday's ago and this was a huge hit.  This is an easy make ahead salad that keeps well in the fridge for up to a week after.  It's a hearty fresh salad that tastes good all year round and if you want to make a full meal out of it, stuff it in lettuce wraps or pita bread. Hope you enjoy it as much as I do. 

PS, my birthday is coming up shortly and my hubby is getting me a wonderful digital camera which will be great for taking food pictures.  I happen to love seeing a recipe with a picture to see the end result.

What you need:

• 2 cans chickpeas drained
• 1 bunch fresh Coriander chopped (1/4 cup)
• 1 bunch scallions chopped (green and white parts)
• 1 small red onion diced
• 1/2 cup full fat sour cream
• 1/2 cup full fat yogurt
• 2 tbsp white vinegar
• Squeeze of 1 fresh lemon
• 1 tbsp Cumin seeds
• 1 tsp ground Cumin
• 1/2 tsp mustard seeds or dried powdered mustard if you don't have seeds.
• 2 packets Splenda or 4 tsp regular sugar if you don't like sweetener
• Salt & Pepper to taste
• Red pepper flakes (optional) My husband and I love the heat, so if you do too, go ahead and add a tsp of red pepper flakes or more if you can take the heat.

Let's get to work:

Mix all ingredients in a bowl, taste and adjust spices if you need to and chill for a few hours before serving. Chop some fresh red onion and Coriander for the top when ready to serve.  Now watch it disappear...