Chana Salad or Chickpea Salad

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. 

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.

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.

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. 

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.

» 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!!

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. 

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 many yummy recipes.

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 –