---
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: salad
source: OCR
tags:
  - vegetarian
  - vegan
  - indian
  - gluten-free
image: https://roux.roo.lol/recipe-images/chana-chickpea-salad.webp
---

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).)