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+---
+title: Chana Salad
+description: I think my mom lied to me about this chana salaad. She said it was junk food so I would eat it, but now that I'm older I know better. After all, it's chickpeas and vegetables! But I'm glad my mom said whatever it took at the time to get me to eat it, because I love this salad. It is perfect for summer and is easy to make. Serve it as a side salad or as a main dish for a vegan meal. Adjust the cayenne as desired for your heat preference.
+prep_time: 10 minutes
+cook_time: 30 minutes
+servings: 6
+category: side
+source: OCR
+tags: salad, indian, vegan, gluten-free, instant-pot, chickpea
+---
+
+In the inner cooking pot of the #Instant Pot, combine the @chickpea{1%can}, @bay leaf{2}, and @water{4%cups}.
+
+Lock the lid into place. Select the Bean/Chili setting and adjust the pressure to High and the time to {20%minutes}.
+
+After cooking, allow the pressure to release naturally for {10%minutes}, then quick-release any remaining pressure. Unlock and remove the lid.
+
+While the chickpeas are cooling, in a large #bowl, combine the @red onion{1%cup} (minced), @tomato{1/2%cup} (diced), and @cilantro{1/2%cup} (chopped).
+
+Drain the chickpeas and add them to the vegetables. Add the @salt{1%teaspoon}, @cayenne pepper{1/2%teaspoon}, and @lemon juice{1/4%cup}. Mix well and taste, adjusting the seasoning as needed. You want a good mix of tangy, salty, and spicy.
+
+Tip: To vary the flavor, add any of the following: 1/2 teaspoon of chaat masala, 1/2 teaspoon of amchoor (dried mango powder), or 1/4 teaspoon of kala namaak (volcanic black salt with a slightly sulfuric smell).)