Chana Salad or Chickpea Salad is made in no-cook vegan salad made in 30 minutes and is combined with freshly chopped vegetables for a delightful bite.
The main reason I eat chick peas? Simply because they are delicious. Chickpeas are soft, creamy, substantial, and just so great.
I think my mom lied to me about this Indian Chickpea Salad. She said this was junk food so I would eat it, but now that I’m older I’m not sure how it’s junk food? It’s chickpeas and vegetables.
But I’m glad she did because I love this salad. I have no idea why I don’t eat it more often. This was the first time in years I’ve made it. I only made a little and it was gone in one sitting. I’m actually looking forward to making more.
Healthy Chickpea Salad | Chana Salad
The thing to know about Chana or chickpeas is that while they aren’t low carb, they do have a lower glycemic index than many other beans.
If you’re trying to control blood sugar surges, chickpeas, when eaten in small quanties, won’t give you an immediate sugar spike. Since they have high fiber content, they also tend to be very filling.
Making it from dried beans not only gives you better, less mushy texture, but it’s much less expensive.
I love chickpeas and have recipes for chana masala and pressure cooker hummus. I love making dishes that are easy and healthy. If you check out my chana dal fry recipe or the chana dal and rice recipe, you will see that when these beans are split, they look entirely different. They also taste different—but are actually one of my favorite dals to eat.
How To Make Chickpea Salad | Chana Salad
- It’s so easy to make. You cook the chana or chickpeas in the Instant Pot for 30 minutes.
- While the Instant Pot is working, chop the veggies.
- Mix it with onions, tomatoes, cilantro, salt, cayenne, and lemon juice. You eat it.
- Does it get easier? Probably not.
I will say that my Kuhn Rikon pull chopper makes this thing a breeze. It cuts through those veggies with just a few small pulls and I do like that.
Spices for Chickpea Salad | Chana Salad
Normally I’d ask you to make your own spice mixes, but chaat masala has so many different little things in it, it doesn’t hurt to just buy it.
It has some spices that you may not keep in your pantry, so this combination is great for Indian cooking. It has dried mango powder, black salt, cumin, coriander, mint, ginger, and chili powder just to name a few.
Another of my favorites is amchoor. A simple mango powder gives chickpeas a bright and fruity bite that allows you to switch up the flavors of this easy chickpea recipe.
Roasted Chana Salad
Although I haven’t tried this recipe with roasted chickpeas, I think that would make a great addition to this salad. I would not recommend using ALL roasted chickpeas. Part of the beauty of this salad is the softness and chewiness of the chick peas.
To roast chickpeas, it really helps to have an air fryer. Place the chickpeas straight into the air fryer basket. Set the air fryer to 400F, and cook for 8-10 minutes until they are crunchy.
Once the chickpeas are cooked, you can allow them to dry for a little bit. Drizzle with salt, and then add any other spices you choose.
I would love for you to pair this with my Lemongrass Tea! If you make either the Chana Salad or the Tea, tag me on IG so I can see! #TrustUrvashi.
Tips and Tricks to Make Chana Salad
- I used about 1/2 cup of cucumber when I made this. Use more or leave it out all together if you are not a cucumber fan.
- If you really want to make this Chana Recipe fast, buy store bought pico de gallo and canned chickpeas and mix it all up.
- If you use roasted chick peas, consider to use only as much as you would croutons in a salad, for a great crunchy addition.
*DID YOU MAKE THIS RECIPE? DON’T FORGET TO LEAVE A STAR RATING!
Pressure cooker Chickpea salad is a delicious, healthy vegan recipe that is perfect for summer. 20 minutes in your pressure cooker to make the most delicious, tender chickpeas you’ve ever had.
- 1 cup chick peas soaked in hot water for an hour
- 3 Bay Leaves
- 3 cups water
- 1 cup red onion finely minced
- 1/2 cup tomato diced
- 1/2 cup cilantro
- 1 teaspoon Salt
- 1/2 teaspoon Cayenne adjust to taste
- 1/4 cup lemon juice
- 1/2 cup cucumber optional
- 1/2 teaspoon chaat masala
- 1/2 teaspoon Amchoor (dried mango powder)
- 1/4 teaspoon kala namaak (volcanic black salt with a slightly sulphuric smell)
Put the chana in your Instant Pot along with 3 cups of water.
Add the bay leaves and cook at high pressure for 20 minutes on the BEAN setting.
Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
Meanwhile chop onions, tomatoes, and cilantro finely.
Drain the chickpeas and mix chopped vegetables and all other ingredients. Mix well and taste, adjusting as needed. You want a good mix of tangy, salty, and spicy.
Serve as a side salad or as a main dish for a vegan meal.
Tips and Tricks to Make Chana Salad
- Add or leave out the cucumber. I love the freshness it adds combined with the chickpeas.
- If you really want to make this Chana Recipe fast, buy store bought pico de gallo and canned chickpeas and mix it all up.
- If you use roasted chick peas, consider to use only as much as you would croutons in a salad, for a great crunchy addition.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Sarah Spelbring says
June 30, 2019 at 6:38 amI’ve made this recipe so many times now! We love it on a bed of lettuce when trying to cut back on carbs. When being decadent, it is delicious scooped up with tortilla chips, like a delicious salsa! I consider this a staple and we must always have a batch in the refrigerator. Sometimes I have a couple spoonfuls to stave off between meal hunger pangs. Once I forgot the bay leave – don’t do that, they really add to the savory flavor.
Mark says
April 1, 2018 at 12:15 amHi Urvashi — I have two general questions that are not about this recipe but couldn’t figure out where else to contact you. I got both your cookbook and an Instant Pot after reading the New Yorker article — like probably a thousand or so other people. I’m very much enjoying both, thank you. And the question is: during the release times, should it be set to Keep Warm or to Off?
Also, I got the Ultra — for most cooking, you’d work with the Ultra setting as opposed to the Pressure Cook setting, yes?
thanks again — Mark
shalini says
February 6, 2018 at 1:42 pmFound this recipe from your book. Tried this last weekend. So easy to make, so tasty. Thank you!
Beth-Anne Lipin says
January 5, 2018 at 9:28 amI love the idea of the Chana Salad, but I am confused about the cooking time for the dried chickpeas. Without soaking them for hours, most recipes (including the Instant Pot recipe book) says to cook them for 35-40 minutes. You suggest 20 minutes. Is this an error?
URVASHI PITRE says
January 5, 2018 at 10:19 amYou know it’s not. But. One thing I’ve discovered is that it depends on how old the chickpeas are. The safest way to do this, is to soak the beans and hot water for one hour. Chickpea stew cooking 20 minutes especially because for this one you don’t want the mushy. You want the whole pea to keep it structure
Beth-Anne Lipin says
January 6, 2018 at 1:00 pmThank you………I will try it! And……….I made the Lemon Meyer Chutney and it was delish!
Devi says
December 3, 2017 at 12:37 pmProbably could decrease time even more by using canned garbanzo beans yes? would you still cook it under the bean setting if using that? Also wondering if you have a punjabi chole recipe. Thanks!
Cindy says
June 25, 2017 at 6:53 pmCan’t wait to try this! Thanks for sharing.
URVASHI PITRE says
June 25, 2017 at 6:54 pmyou’re welcome! The Instant Pot makes is easy to make the chickpeas quickly which is a little dangerous for me 🙂
Carol Paine says
June 25, 2017 at 11:40 amI’m making this today as soon as the beets are out of my instant pot. I’m assuming steps two and three should be reversed.
URVASHI PITRE says
June 25, 2017 at 12:09 pmIndeed! Thanks for the catch, I fixed it. Do LMK how it works for you.