Spiced Instant Pot Chickpeas Salad
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Servings
8
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Calories
335 kcal
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Course
Salad
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Cuisine
American, Middle Eastern
Spiced Instant Pot Chickpeas Salad
Description
Spiced Instant Pot Chickpeas Salad starts with chickpeas cooked to soft tenderness in the Instant Pot, ensuring a creamy yet firm texture. They come together with crunchy radishes, juicy cherry tomatoes, and crisp red bell peppers for varied bites. The dressing is a key feature, made by mixing lemon juice, olive oil, garlic, and baharat spice blend, then enhanced by briefly toasting cumin seeds to release their aroma. Dried thyme and optional chili flakes layer additional warmth and depth. Fresh chopped mint and coriander leaves are stirred in last to brighten the dish. This salad presents a balance of textures and warm, aromatic spices, suitable for a wholesome lunch or a flavorful side to grilled meats or vegetables.
Ingredients
Baharat Spiced Salad Dressing Ingredients:
- 2/3 cup olive oil
- 2/3 cup lemon juice
- 2 clove garlic minced
- 1 tsp baharat spice blend I used Bart's
- 1/2 tsp chili flakes optional
- 2 tsp thyme dried
- 1/2 tsp salt
- 1 1/2 tsp cumin seeds
Chickpeas Salad Ingredients:
- 3 cups chickpeas cooked in the Instant Pot and drained, 500 g
- 8 radish chopped
- 12 cherry tomato quartered
- 2 red bell pepper deseeded and chopped
- 1 handful mint chopped, leaves
- 1 handful Coriander cilantro) chopped
Instructions
How To Cook Instant Pot Chickpeas:
- Place the chickpeas and 1/2 teaspoon of sea salt inside the Instant Pot insert. Add enough water to cover by 1 inch.
- Put the lid on the Instant Pot, lock, and set the value to sealing (not venting) position. Set to manual pressure / high pressure for 35 - 40 minutes, depending on how old your chickpeas are. Note that you will need to cook older chickpeas longer to reach the desired softness. I recommend cooking for 35 minute the first time to see how they turn out, then adjusting as needed the next time.
- When cook time is finished, allow for a full natural pressure release. Remove chickpeas from the Instant Pot and drain.
Baharat Sauce Instructions:
- Mix together all of the dressing ingredients, except the cumin seeds.
- Heat a frying pan on medium heat, add in the cumin seeds and toast them until fragrant.
- Add in the baharat mix and stir for approximately 1 min, then remove from the heat. Try not to have a foodgasm at this moment as this smells soooooooo good.
Instant Pot Chickpeas Salad Instructions:
- In a bowl, combine all the ingredients for the salad and pour on the baharat sauce. Mix till everything is well coated in the sauce.
- Chill the salad in the fridge for a few hours to allow the flavours to really meld together.
- Remove chickpeas salad from fridge, stir again and then serve.
Notes
- Cooking times for chickpeas may vary; older chickpeas require longer Instant Pot cooking for softness.
- Toast cumin seeds carefully to release flavor without burning.
- Adjust chili flakes in the dressing to increase or reduce spiciness.
- Fresh herbs can be varied or increased for additional brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 165mg | 7% |
| Potassium | 526mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 55.2mg | 61% |
| Calcium | 60mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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