Easy Chana Salad Recipe | Indian Chickpea Salad | Protein Salad

Rinse and soak chickpeas in 4 cups of water overnight or for at least 8 hours. Drain and rinse again.

Cook chickpeas using one of the following methods:

Stovetop Pressure Cooker: Add soaked chickpeas, 1 teaspoon salt, and 3 cups water. Cook for 8 whistles on medium-low heat. Let pressure release naturally.

Instant Pot: Add soaked chickpeas, 1 teaspoon salt, and 3 cups water. Pressure cook on High Pressure for 30 minutes and let pressure release naturally.

Stovetop Pot: Cover chickpeas with 3-4 inches of water. Boil, then simmer uncovered for 1 to 1.5 hours until tender. Drain and cool.

In a bowl, whisk together olive oil, lemon juice, and spices to make the dressing.

In a large mixing bowl, combine cooked chickpeas and chopped veggies (onion, tomato, cucumber, potato, carrots, bell pepper, green chili, cilantro).

Drizzle dressing over the salad and mix well to combine.

Serve immediately or refrigerate for at least 30 minutes before serving.

Equipment Needed

Dietary

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