Chana Salad or Chickpea Salad

4.82 from 22 votes

Chana Salad or Chickpea Salad

This Chickpea Salad is a refreshing summer delight that promises fresh flavors and textures. Chickpeas and veggies make this dish filling and highly satisfying any time of the day. This delicious recipe not only packs nutrition but a myriad of colors too, which makes it look glamorous and completely drool-worthy.

Prep: 15

Total: 15

Course: Sides

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 341kcal

Author: Ruchi

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

Soak the chickpeas in tap water in a large bowl for 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.

LEMON -OLIVE DRESSING

In a mixing bowl, combine olive oil, black pepper, lemon juice, and freshly chopped mint leaves. Whisk until all the ingredients we well blended. Set it aside.

ASSEMBLE CHICKPEA SALAD

Transfer the boiled chickpeas to a mixing bowl. Add salt, paprika, cumin powder, and dried mint leaves to the chickpeas. Toss to combine.
In the bowl, stir in diced bell peppers, cucumber, onions, scallions, and chopped cilantro. Mix to combine. Add the lemon-olive dressing and toss it well.
This Chickpea salad recipe prepared with assorted veggies and finished with a tangy dressing takes it to another level. Serve immediately.

Video

Notes

Frequently Asked Questions

How can I store the leftover Chickpea Salad?

Leftover Chickpea Salad easily lasts for two days when stored in the refrigerator in an air-tight container (save the avocado- add it to each bowl when serving).

However, after two days, the salt and the dressing begin to draw moisture from the veggies making the salad watery.

How can I serve this Chickpea Salad?

This delicious Chickpea Salad tastes good on its own as a healthy lunch. But you can always pair it up with your favorite bread for a wholesome meal. The homemade bread soaks up the flavors from the dressing in the end.

Nutrition