Place the chickpeas and grapes in a large bowl.

In a small skillet warm the oil over medium high heat until it’s shimmering. Add the mustard seeds and cover. Cook until the seeds stop popping, then add the cumin and fennel seeds and cook until fragrant, another minute. Stir in 1/8 teaspoon salt and the pepper flakes and pour over the chickpeas and grapes. Mix well.

In another bowl, stir together the yogurt, lemon, garlic, and remaining salt. Spread on a serving platter and top with the chickpea mixture, cilantro and scallions. Serve.