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2 15-oz. cans chickpeas, rinsed and drained
2 tablespoons peanut, safflower or other neutral oil
1 teaspoon whole mustard seeds
3/4 teaspoon whole cumin seeds
3/4 teaspoon whole fennel seeds
3/4 cup whole milk Greek yogurt
Zest of 1 lemon, plus juice of half
2 scallions, thinly sliced
1/4 cup chopped cilantro
1 teaspoon fine sea salt
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