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    Home » Recipes » Soups and Salads » Chana Salad or Chickpea Salad

    Chana Salad or Chickpea Salad

    Published On:January 1, 2018 By:Ruchi

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    Do you have boiled chickpeas on hand? Then making this healthy and refreshing chana salad or Chickpea Salad is a breeze.

    This full of flavor salad is incredibly easy to make and adds a beautiful, bright pop of color to your dinner table. Completely customizable and can be vegan too!

    Chana Salad or Chickpea Salad on a plate

    To satisfy your midday cravings, everyone loves a quick and easy salad recipe.

    A salad that requires no cooking, is easy to put together and tastes yum!

    So, how about a Chana Salad or Chickpea Salad that combines fresh vegetables including bell peppers, cucumbers, green onions, and feta cheese tossed in an easy homemade lemon- olive oil dressing. 

    Sounds yummy, right? chana Salad or Chickpea Salad 

    It sure is. This make-ahead, chickpea salad will satisfy all your cravings and makes a comforting side dish that is infused with aromatic spices.

    Every bite you take is packed with a fantastic mix of flavors.  It is the easiest salad you have ever made.

    No complicated ingredients required, super easy-to-make and very versatile.

    What makes up this Chana Salad or Chickpea Salad

    The beauty of this recipe is that you can make it with any vegetables you have in your fridge.

    » Boiled Chickpeas – for this recipe, I have cooked chickpeas in the Instant Pot. But to speed up the process, you can use store-bought chickpea cans. Drain, rinse, and use as directed. 

    » For flavor and extra crunch– add onion, green bell pepper, red bell pepper, cucumbers, cilantro leaves, scallions.

    » Feta Cheese – optional, but adds a nice velvety touch to this chickpea salad. 

    » Seasonings – of course – Cumin seeds, Red chili flakes, and dried mint leaves. chana Salad or Chickpea Salad 

    » Homemade salad dressing – Ah yes! made up of olive oil, lemon juice, black peppercorns, and fresh mint leaves. 

    Chana Salad or Chickpea Salad with a fork

    How to make this Chana Salad or Chickpea Salad

    1. In a large bowl, soak the chickpeas in water. Let them soak 2 hours.

    2. When the desired soak time is over, drain the chickpeas. Rinse them again under tap water. Then add them to the insert of your Instant Pot. Cover the soaked chickpeas with 4 cups of water and seal the lid of the Instant Pot with the steam release valve to SEALING.

    3. Select the “Manual” or “Pressure Cook” button on the Instant Pot and cook the chickpeas at high pressure for 40 minutes.

    4. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then move the steam release valve to VENTING to release the pressure. chana Salad or Chickpea Salad 

    When the pin drops, carefully open the lid and test the chickpeas for tenderness. The beans should feel soft when squeezed in between your fingers. The beans will be tender but will still have a bit of chew.

    How to boil chickpeas in an Instant Pot

    5. Drain the chickpeas and save the water. This thick liquid is Aquafaba. Read all about aquafaba below. Transfer the boiled chickpeas to a mixing bowl.

    6. Add salt and paprika.

    7. Cumin powder.

    8. Dried mint leaves to the chickpeas.

    How to make Chana Salad or Chickpea Salad

    9. Toss to combine. 

    10. Stir in diced bell peppers, cucumber, onions, scallions, and chopped cilantro to the bowl. Mix to combine. Set aside. 

    Homemade lemon- olive oil dressing

    11. In a mixing bowl, combine olive oil, black pepper, lemon juice, and freshly chopped mint leaves. Whisk to combine all the ingredients. 

    12. Pour this dressing over the chickpea salad. Toss to combine. Do the taste test and serve. 

    PROTIP – For a more tangy flavor, reduce lemon juice to 1 tablespoon and add about a tablespoon of vinegar to the dressing. 

    Prepare dressing for chickpea salad

    Highlights!

    You will  love everything about this salad. It’s –

    • healthy chana Salad or Chickpea Salad 
    • hearty
    • full of bold flavors and colors
    • protein-rich
    • filling
    • gluten-free 
    • and can be vegan too – simply, skip the feta cheese.

    Now what more I can ask for in a bowl of salad. So addictive that you won’t be able to stop eating!

    OTHER VARIATIONS!

    This salad tastes delicious in any variation, may you add tomatoes, carrots or any other veggie of your choice – this salad is a winner!!

    But some tested and tried options are listed below – 

    » Swap chickpeas with boiled black-eyed peas. Except for the texture and flavor, nothing changes. 

    » Salad dressing gives chickpeas and veggies a perfect shine and a tangy flavor. The best part is that once everything is mixed up, natural juices from the fresh vegetables and herbs make it even more flavorful.

    » If you’re planning to prepare this chana salad ahead of time, then I recommend mixing chickpeas and vegetables up with spices. Leave out the salt and the dressing. Right before you’re going to serve, add salt and dressing. Toss and serve. 

    » Once prepared, this chana salad or chickpea salad will keep well in the refrigerator for about 3 days. Store it in an airtight container for best results.

    » Like toasted chickpeas – toast boiled chickpeas in an oven or air fryer, and this will add extra crunch to the salad.

    » If using store-bought chickpeas, drain the chickpea liquid, wash and pat them dry. Add it to the salad.

    » Feel free to add a protein of your choice to make it more flavorful and nutritious.

    » If feta cheese is left out of the recipe, then this recipe is a perfect VEGAN MEAL!!

    » This recipe is fully customizable. You can virtually add any vegetables you have on hand. Tomatoes, tender carrots, chopped spinach, anything you like. Feel free to play around.

    Chickpea Salad with feta cheese

    What is Aquafaba

    For those who are still new to this term – Aqua stands for water, and Faba in Latin means beans. chana Salad or Chickpea Salad 

    When combined, it means water from beans. So, the thick gelatinous like brown liquid obtained after boiling chickpeas is aquafaba.

    Aquafaba – chana Salad or Chickpea Salad 

    • Is a great vegan egg substitute in baked goods. 
    • Even though aquafaba is brown in color, when whipped, it turns pure white, just like the egg whites do.
    • Whisk it for 5-6 minutes on HIGH speed, and it will start to emulsify and foam just like the egg whites.
    • Trust me; when added to a recipe, you will not taste the ‘chickpeas’ in the baked goods. 

    How to make Aquqfaba

    But the water in which chickpeas is boiled in not thick?

    I hear you.

    Allow the boiled chikpeas to cool in its water for 2 hours at room temperature. If the liquid is of the correct consistency, it will start to thicken and you will have about ¾ cup of viscous liquid.

    Drain and save that water – this translucent viscous liquid is aquafaba.  

    Store this aquafaba in the refriegerator in a clean, dry container for upto 2 weeks. This can be used to make vegan aquafaba brownies and mayonnaise.

    Beat aquafaba until foamy

    Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

    CRAVING FOR MORE, TRY MY OTHER FLAVOR-PACKED salads LIKE –

    • Healthy Sprouts salad
    • Quinoa and bean salad
    • Cranberry bowtie pasta salad
    • Roasted chickpea and arugula salad
    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!

    Chana Salad or Chickpea Salad

    Author : Ruchi
    The healthy and refreshing Chana Salad or Chickpea Salad is full of vibrant colors and flavors. Makes a delicious meal and is packed with protein and fiber!!
    4.79 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Sides
    Cuisine American, Indian
    Servings 6
    Calories 341 kcal

    EQUIPMENT

    • Glass Mixing Bowls
    • Silicone Spoon
    • Measuring Cup

    INGREDIENTS
     

    CHICKPEA INGREDIENTS

    • 2 cups Raw Chickpeas
    • 4 cups Water
    • 1 teaspoon Salt

    SPICES FOR COOKED CHICKPEAS

    • 1 teaspoon Crushed cumin seeds
    • ½ teaspoon Crushed red chili flakes or Red chili powder
    • 1 teaspoon Dried mint leaves (crushed)
    • Salt to taste

    SALAD INGREDIENTS

    • 1 cup Cucumber peeled and cubed
    • 1 small Onions finely chopped
    • ¾ cup Red Bell Pepper finely chopped
    • ¾ cup Green Bell Pepper finely chopped
    • 2 tablespoons Chopped Green Onions
    • 2 tablespoons Chopped cilantro leaves to garnish
    • 2 tablespoons Feta cheese

    SALAD DRESSING

    • 3 tablespoons Olive oil
    • ½ teaspoon Coarsely crushed black peppercorns
    • 2 tablespoons Lemon Juice
    • ½ tablespoon Chopped Mint leaves
    US Customary – Metric

    INSTRUCTIONS
     

    BOIL CHICKPEAS

    • In a large bowl, soak the chickpeas in water. Let them soak 2 hours.
    • When the desired soak time is over, drain the chickpeas. Rinse them again under tap water. Then add them to the insert of your Instant Pot. Cover the soaked chickpeas with 4 cups of water and seal the lid of the Instant Pot with the steam release valve to SEALING.
    • Select the “Manual” or “Pressure Cook” button on the Instant Pot and cook the chickpeas at high pressure for 40 minutes.
    • When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then move the steam release valve to VENTING to release the pressure.
    • When the pin drops, carefully open the lid and test the chickpeas for tenderness. The beans should feel soft when squeezed in between your fingers. The beans will be tender but will still have a bit of chew.
    • Drain the chickpeas and save the water. This thick liquid is Aquafaba. Transfer the boiled chickpeas to a mixing bowl.

    SEASON CHICKPEAS

    • Add salt, paprika, cumin powder, and dried mint leaves to the chickpeas.
    • Toss to combine. 
    • Stir in diced bell peppers, cucumber, onions, scallions, and chopped cilantro to the bowl. Mix to combine. Set aside.

    LEMON -OLIVE DRESSING

    • In a mixing bowl, combine olive oil, black pepper, lemon juice, and freshly chopped mint leaves. Whisk to combine all the ingredients. 
    • In a mixing bowl, combine olive oil, black pepper, lemon juice, and freshly chopped mint leaves. Whisk to combine all the ingredients. 

    VIDEO

    RECIPE NOTES

     
    Cooking tips, variations and Faq’s
     
    This salad tastes delicious in any variation, may you add tomatoes, carrots or any other veggie of your choice – this salad is a winner!!
    But some tested and tried options are listed below – 
    » Swap chickpeas with boiled black-eyed peas. Except for the texture and flavor, nothing changes. 
    » Salad dressing gives chickpeas and veggies a perfect shine and a tangy flavor. The best part is that once everything is mixed up, natural juices from the fresh vegetables and herbs make it even more flavorful.
    » Once prepared, this chana salad or chickpea salad will keep well in the refrigerator for about 3 days. Store it in an airtight container for best results.
    » Like toasted chickpeas – toast boiled chickpeas in an oven or air fryer, and this will add extra crunch to the salad.
    » If using store-bought chickpeas, drain the chickpea liquid, wash and pat them dry. Add it to the salad.
    » Feel free to add a protein of your choice to make it more flavorful and nutritious.
    » If feta cheese is left out of the recipe, then this recipe is a perfect VEGAN MEAL!!
     

    NUTRITION

    Calories: 341kcal | Carbohydrates: 45g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 481mg | Potassium: 708mg | Fiber: 13g | Sugar: 10g | Vitamin A: 833IU | Vitamin C: 45mg | Calcium: 113mg | Iron: 5mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
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    Hi, I am Ruchi!

    I am so glad that you're here! This is my happy little food paradise where you will find lots of yummy recipes ranging from healthy dinners to blissful sweet delights. So, grab your aprons and let's cook together. ❤ More About Me
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