Chickpea Salad Recipe
Fast and easy chickpea salad is full of heart healthy ingredients and delightful flavors. Crisp veggies, tender chickpeas and bright herbs make this salad light and refreshing.
Servings: 4 cups
Calories: 160kcal
Ingredients
- 2 cups cooked chickpeas garbanzo beans rinsed and drained
- ¼ cup red onion diced
- 2 cups cucumber - diced
- 1 cup fresh tomatoes - seeded and diced
- ¼ cup cilantro leaves chopped
- ¼ cup lemon juice
- 2 teaspoon ground cumin
- salt freshly ground black pepper and red chili flakes - per taste
Instructions
- Put the cooked chickpeas and chopped veggies in a mixing bowl. Sprinkle the ground cumin, salt, freshly ground black pepper and red chili flakes. Drizzle the lemon juice over. Mix everything well. Let it sit for 10-15 minutes so flavors mend well. Then serve and enjoy !
- Since there is no dairy involved, this salad stays fresh for 4-5 hours at room temperature outside the refrigerator. You can keep it in the refrigerator for 2-3 days. I do not recommend freezing the salads.
Notes
How to Cook Chickpeas in Instant Pot
Add chickpeas to the Instant Pot and cover with just enough water to submerge. 1 cup soaked chickpeas require 2 cups of water. Pressure cook on high for 15 minutes. If you like firm bite, try 12-13 minutes and for super tender velvety texture try 18-20 minutes. If you are using non-soaked chickpeas, choose on bean setting. (pre set to 30 minutes)
Nutrition
Serving: 1cup | Calories: 160kcal | Carbohydrates: 29g | Protein: 6g | Sodium: 154mg | Fiber: 6g | Sugar: 2g