Spiced Instant Pot Chickpeas Salad
Delight in this vibrant **summer chickpea salad**, a **baharat spiced chickpea salad** sensation ready in just 45 minutes! Crafted for the **instant pot chickpea salad** enthusiast, this dish is a symphony of flavors, perfect as a light lunch or a delightful side. Here's how to bring this **easy chickpea salad** to your table!
Dietary Information
Servings:
- 1
Place the chickpeas and 1/2 teaspoon of sea salt inside the Instant Pot insert. Add enough water to cover by 1 inch.
- 2
Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 35 - 40 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 35 minute the first time to see how they turn out, then adjusting as needed the next time.
- 3
When cook time is finished, allow for a full natural pressure release. Remove chickpeas from the Instant Pot and drain.
- 4
Mix together all of the dressing ingredients, except the cumin seeds.
- 5
Heat a frying pan on medium heat, add in the cumin seeds and toast them until fragrant.
- 6
Add in the baharat mix and stir for approximately 1 min, then remove from the heat. Try not to have a foodgasm at this moment as this smells soooooooo good.
- 7
In a bowl, combine all the ingredients for the salad and pour on the baharat sauce. Mix till everything is well coated in the sauce.
- 8
Chill the salad in the fridge for a few hours to allow the flavours to really meld together.
- 9
Remove chickpeas salad from fridge, stir again and then serve.
| Nutrient | Amount |
|---|---|
| Calories | 335 kcal |
| Protein | 9 g |
| Fat | 21 g |
| Sodium | 165 mg |
| Fiber | 9 g |
| Sugar | 7 g |
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