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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. So I think my Mom lied to me.
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.
It’s so easy to make. You cook the chana, you 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.
The Recipe Steps for this Instant Pot Vegan Indian Chana Salad are:
- Cook chana in the Instant Pot for 30 minutes
- Chop veggies and mix with chana and serve
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.
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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.