---
title: Chana Salad
servings: 6
category: side
source: OCR
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 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 cayenne as desired for your heat preference. SERVES 6
image: https://kitchen.roo.lol/data/images/bd956abd-bbc8-4b7c-87e1-8c7ca70f804d.webp
---

In inner cooking pot of #InstantPot, combine @chickpeas{1 can, 15-16 ounces}, @bay leaves{}, and @water{}.

Lock lid into place. Select Bean/Chili setting and adjust pressure to High and time to ~{20 minutes}.

After cooking, allow pressure to release naturally for ~{10 minutes}, then quick-release any remaining pressure. Unlock and remove lid.

While chickpeas are cooling, in a large #bowl{}, combine @red onion{1 cup, minced}, @tomato{1/2 cup, diced}, and @cilantro{1/2 cup, chopped}.

Drain chickpeas and add them to the vegetables. Add @salt{1 teaspoon}, @cayenne pepper{1/2 teaspoon}, and @lemon juice{1/4 cup}. Mix well and taste, adjusting seasoning as needed. You want a good mix of tangy, salty, and spicy.

Tip: To vary 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).