21 lines
1.5 KiB
Plaintext
21 lines
1.5 KiB
Plaintext
---
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title: Chana Salad
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servings: 6
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category: side
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source: OCR
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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
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image: https://roux.roo.lol/recipe-images/chana-salad.webp
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---
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In inner cooking pot of #InstantPot, combine @chickpeas{1 can, 15-16 ounces}, @bay leaves{}, and @water{}.
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Lock lid into place. Select Bean/Chili setting and adjust pressure to High and time to ~{20 minutes}.
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After cooking, allow pressure to release naturally for ~{10 minutes}, then quick-release any remaining pressure. Unlock and remove lid.
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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}.
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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.
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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).
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