Spiced Chickpeas and Grapes with Yogurt | Grapes from California

Ingredients

• One 15-ounce can 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
• 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