Simple Chickpea Salad is the perfect vegan salad that can be made in 30 minutes and is combined with freshly chopped vegetables for a delightful bite.
What Makes This Simple Chickpea Salad Awesome?
- Chickpeas. The main reason I eat chickpeas? Simply because they are delicious. Chickpeas are soft, creamy, substantial, and just great.
- Simple. I think my mom lied to me about this Indian Chickpea Salad. She said this was junk food so I would eat it, but now that I’m older I’m not sure how it’s junk food? It’s chickpeas and vegetables . But I’m glad she did because I love this salad.
- Delicious. I have no idea why I don’t eat it more often. This was the first time in years I’ve made it. I only made a little and it was gone in one sitting. I’m actually looking forward to making more!
Are Chickpeas Healthy?
- Glycemic Index. The thing to know about chana or chickpeas is that while they aren’t low carb , they do have a lower glycemic index than many other beans.
- Fiber. If you’re trying to control blood sugar surges, chickpeas, when eaten in small quantities, won’t give you an immediate sugar spike. Since they have high fiber content, they also tend to be very filling.
- Affordable. Using dried chickpeas not only gives you better, less mushy texture, but it’s much less expensive and allows you to control how they’re made and what ingredients are used when cooking.
How To Make A Simple Chickpea Salad
- Cook. Cook the chana or chickpeas.
- Chop. While they’re cooking, chop the veggies.
- Combine. Mix the cooked chickpeas with onions, tomatoes, cilantro, salt, cayenne, and lemon juice. You eat it.
How to Cook Chickpeas
- Stovetop. Soak the beans with water that covers them up to two inches overnight. Simmer and cook for 1.5-2 hours. You have to keep an eye on them so the water doesn’t boil over, so you’re best off using a much deeper pot than you think you will need.
- Instant Pot. Add one cup of dried chickpeas to your Instant Pot , and three cups of water. Cook at high pressure on the BEAN setting for 20 minutes. Allow it to naturally pressure release ( NPR ) for 10 minutes, and then do a quick release ( QR ) to release all remaining pressure.
Can I Use Canned Chickpeas?
Absolutely. Drain and rinse the chickpeas before using, and then use them as you would cooked chickpeas .
How to Make Roasted Chickpea Salad
Roasted Chickpeas would make a great addition to this salad. I would not recommend using ALL roasted chickpeas. Part of the beauty of this salad is the softness and chewiness of the chickpeas.
- Roasting. To roast chickpeas, it really helps to have an air fryer. Place the chickpeas straight into the air fryer basket. Set the air fryer to 400F, and cook for 8-10 minutes until they are crunchy.
- Drying. Once the chickpeas are cooked, you can allow them to dry for a little bit. Drizzle with salt, and then add any other spices you choose.
Is Chickpea Salad Vegan?
This simple Chickpea Salad recipe is vegan ! It’s just a beautiful blend of vegetables, spices, and lemon juice to create an easy dish you’re going to love.
Tips and Tricks for Chickpea Salad
- Cucumber. I used about 1/2 cup of cucumber when I made this Garbanzo Bean salad. Use more or leave it out altogether if you are not a cucumber fan.
- Store-bought. If you really want to make this chana recipe fast, buy store-bought pico de gallo and canned chickpeas and mix it all up.
- Roasted. If you use roasted chickpeas, consider using only as much as you would croutons in a salad, for a great crunchy addition.
- Slicing. I will say that my Kuhn Rikon pull chopper makes this thing a breeze. It cuts through those veggies with just a few small pulls and I do like that.
Variations for Chickpea Salad
- Indian Chickpea Salad. Cook as directed and add chaat masala as the seasoning.
- Avocado Chickpea Salad. Replace the cucumber with half a cup of sliced avocado.
- Meats. Add 1 cup canned tuna , add 1 cup rotisserie chicken or canned chicken , or add 1 cup steamed shrimp . This makes for delicious chickpea salad sandwiches!
Want More Chickpea Recipes?
- Coconut Chickpea Curry - delicious and simple!
- Morrocan Chickpea Soup - warm and tasty!
- Chickpea Soup - the ultimate comfort food!
- Chickpea Brownies - you’ll never believe it!
Simple Chickpea Salad
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup ( 164 g ) Dried Chickpeas , soaked in hot water for an hour
- ▢ 3 ( 3 ) Bay Leaves
- ▢ 3 cups ( 750 g ) Water
- ▢ 1 cup ( 14 g ) Red Onion. chopped , finely minced
- ▢ 1/2 cup ( 74.5 g ) Tomatoes , diced
- ▢ 1/2 cup ( 8 g ) Cilantro
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , adjust to taste
- ▢ 1/4 cup ( 61 g ) Lemon Juice
- ▢ 1/2 cup cucumber , optional
Optional Ingredients to vary the flavors
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Chaat Masala
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Amchoor , (dried mango powder)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) kala namaak , (volcanic black salt with a slightly sulphuric smell)
Instructions
FOR THE STOVETOP
- Soak the dried chickpeas overnight in water that covers them by at least two inches.
- Cook them on low for 1 1.2 - 2 hours, then drain.
- Meanwhile chop onions, tomatoes, and cilantro finely.
- Drain the chickpeas and mix chopped vegetables and all other ingredients. Mix well and taste, adjusting as needed. You want a good mix of tangy, salty, and spicy.
FOR THE INSTANT POT
- Put the chickpeas in your Instant Pot along with 3 cups of water.
- Add the bay leaves and cook at high pressure for 20 minutes on the BEAN setting.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Meanwhile chop onions, tomatoes, and cilantro finely.
- Drain the chickpeas and mix chopped vegetables and all other ingredients. Mix well and taste, adjusting as needed. You want a good mix of tangy, salty, and spicy.
Tips and Tricks for Chickpea Salad
- Cucumber. I used about 1/2 cup of cucumber when I made this Garbanzo Bean salad. Use more or leave it out altogether if you are not a cucumber fan.
- Store-bought. If you really want to make this chana recipe fast, buy store-bought pico de gallo and canned chickpeas and mix it all up.
- Roasted. If you use roasted chickpeas, consider using only as much as you would croutons in a salad, for a great crunchy addition.
- Slicing. I will say that my Kuhn Rikon pull chopper makes this thing a breeze. It cuts through those veggies with just a few small pulls and I do like that.
Variations for Chickpea Salad
- Indian Chickpea Salad. Cook as directed and add chaat masala as the seasoning.
- Avocado Chickpea Salad. Replace the cucumber with half a cup of sliced avocado.
- Meats. Add 1 cup canned tuna , add 1 cup rotisserie chicken or canned chicken , or add 1 cup steamed shrimp . This makes for delicious chickpea salad sandwiches!
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
This post was originally published on June 25, 2017, at 11:17 AM.
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Simple Chickpea Salad
Ingredients
- 1 cup Dried Chickpeas soaked in hot water for an hour
- 3 Bay Leaves
- 3 cups Water
- 1 cup Red Onion. chopped finely minced
- 1/2 cup Tomatoes diced
- 1/2 cup Cilantro
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper adjust to taste
- 1/4 cup Lemon Juice
- 1/2 cup cucumber optional
Optional Ingredients to vary the flavors
- 1/2 teaspoon Chaat Masala
- 1/2 teaspoon Amchoor (dried mango powder)
- 1/4 teaspoon kala namaak (volcanic black salt with a slightly sulphuric smell)
Instructions
FOR THE STOVETOP
- Soak the dried chickpeas overnight in water that covers them by at least two inches.
- Cook them on low for 1 1.2 - 2 hours, then drain.
- Meanwhile chop onions, tomatoes, and cilantro finely.
- Drain the chickpeas and mix chopped vegetables and all other ingredients. Mix well and taste, adjusting as needed. You want a good mix of tangy, salty, and spicy.
FOR THE INSTANT POT
- Put the chickpeas in your Instant Pot along with 3 cups of water.
- Add the bay leaves and cook at high pressure for 20 minutes on the BEAN setting.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Meanwhile chop onions, tomatoes, and cilantro finely.
- Drain the chickpeas and mix chopped vegetables and all other ingredients. Mix well and taste, adjusting as needed. You want a good mix of tangy, salty, and spicy.
Tips and Tricks for Chickpea Salad
- Cucumber. I used about 1/2 cup of cucumber when I made this Garbanzo Bean salad. Use more or leave it out altogether if you are not a cucumber fan.
- Store-bought. If you really want to make this chana recipe fast, buy store-bought pico de gallo and canned chickpeas and mix it all up.
- Roasted. If you use roasted chickpeas, consider using only as much as you would croutons in a salad, for a great crunchy addition.
- Slicing. I will say that my Kuhn Rikon pull chopper makes this thing a breeze. It cuts through those veggies with just a few small pulls and I do like that.
Variations for Chickpea Salad
- Indian Chickpea Salad. Cook as directed and add chaat masala as the seasoning.
- Avocado Chickpea Salad. Replace the cucumber with half a cup of sliced avocado.
- Meats. Add 1 cup canned tuna , add 1 cup rotisserie chicken or canned chicken , or add 1 cup steamed shrimp . This makes for delicious chickpea salad sandwiches!
Simple Chickpea Salad https://twosleevers.com/instant-pot-chickpea-salad/
When it comes to beloved comfort foods, Hawaiian Mac Salad holds a special place in many hearts. This delightful dish is a creamy and tangy twist on traditional macaroni salad. By utilizing the convenience of the Instant Pot, you can whip up a batch of this Hawaiian favorite in no time.
What Makes This Macaroni Salad So Great?
- Fast. Ready in under 30 minutes with the help of your Instant Pot.
- Easy. Cook the noodles, create the dressing, and toss them together to create a tasty macaroni salad.
- Versatile. Create the perfect combination of flavors using my suggestions below.
- Delicious. Creamy, crunchy, slightly sweet, and tangy, you’ll love the combination of flavors in this side dish.
With the help of the Instant Pot, making a delicious Hawaiian Mac Salad has never been easier. This creamy and flavorful side dish captures the essence of Hawaiian cuisine.
Why Does Hawaiian Mac Salad Taste Different?
The combination of the creamy dressing, the mild sweetness from pineapple carrots, the savory elements of onion, and the balanced seasoning gives Hawaiian Mac Salad its distinct and delicious taste.
These unique flavor components come together to create a macaroni salad that is cherished and loved for its tropical and refreshing flavor profile.
Why Is Macaroni Salad A Thing In Hawaii?
The popularity of macaroni salad in Hawaii can be attributed to a combination of cultural influences, the plate lunch culture, the local climate, and the adaptation and localization of the dish.
It has become an integral part of Hawaiian cuisine, showcasing the unique fusion of flavors and traditions that make the islands’ food scene so vibrant and diverse.
Is There A Difference Between Macaroni Salad And Pasta Salad?
The terms “macaroni salad” and “pasta salad” can be used differently in different regions and culinary contexts. Some may use the terms interchangeably, while others may have specific definitions for each.
Ultimately, the main difference lies in the pasta type, dressing, and overall flavor profiles, but there can be overlap and variations depending on personal preferences and regional traditions.
What Is Hawaiian Salad Made Of?
- Elbow macaroni
- Mayonnaise
- Diced ham
- Pineapple
- White vinegar
- Half and Half
- Brown Sugar
- Carrots
- Green Onion
- Onion
- Salt and pepper
How To Make Hawaiian Mac Salad
Cook the Macaroni
- Pour water into the Instant Pot.
- Add the macaroni to the Instant Pot liner and stir.
- Close the Instant Pot lid.
- Cook on high pressure for 4 minutes, followed by a quick pressure release.
- Carefully drain the water from the cooked macaroni.
Prepare the Dressing
- In a large bowl, combine mayonnaise, half and half, white vinegar, and brown sugar. Whisk until well blended.
- Season the dressing with salt and pepper to taste.
- Combine with grated carrots, chopped onion, green onions, diced ham, and pineapple. Mix well until coated.
Combine and Chill
- Add the cooked and drained macaroni to the dressing and vegetable mixture.
- Gently stir the macaroni until it is well coated with the dressing and the vegetables are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld together.
Serve and Enjoy
- Give the macaroni salad a final stir before serving.
- Garnish with additional chopped green onions or parsley for a pop of color.
- Serve chilled and enjoy the creamy and flavorful Hawaiian Mac Salad.
Tips And Tricks
- Adjust the dressing consistency . If you prefer a creamier macaroni salad, add a little more mayonnaise or a dollop of plain Greek yogurt to the dressing. Alternatively, if you like it tangier, increase the amount of vinegar.
- Make it ahead of time . Hawaiian Mac Salad tastes even better when allowed to chill in the refrigerator for a few hours or overnight. This makes it a great dish to prepare ahead of time for picnics, potlucks, or gatherings.
Variations
- Customize the vegetables. Feel free to customize the vegetable mix based on your preferences. You can add diced celery, shredded cabbage, or even sliced radishes for an extra crunch.
- Sriracha Mayo Dressing. For those who love a touch of spiciness and creaminess, swap out the traditional dressing with a combination of mayonnaise and sriracha sauce. Adjust the amount of sriracha according to your desired level of heat.
Feel free to experiment with these variations or create your own by incorporating your favorite ingredients. Hawaiian Mac Salad is so versatile and easy to customize to pair with a ton of different dishes.
What To Serve With It
- Barbecue Favorites - Hawaiian Mac Salad is a classic side dish at barbecues. It pairs exceptionally well with dishes like barbecue ribs, pulled pork sandwiches, or grilled sausages. The creamy texture of the salad helps balance out the rich and smoky flavors of the barbecue.
- Hawaiian-Inspired Dishes - Embrace the Hawaiian theme by serving your mac salad alongside Hawaiian specialties like Kalua pork, teriyaki chicken, or grilled pineapple skewers. These dishes will enhance the tropical vibes and create a cohesive menu.
- Seafood Delights - Seafood dishes harmonize beautifully with Hawaiian Mac Salad. Consider serving it with grilled or baked fish, seared scallops, or even a seafood stir-fry. The combination of the fresh seafood and the creamy mac salad will leave you craving for more.
How Long Does It Last?
Hawaiian Mac Salad can typically be stored in an airtight container in the refrigerator for up to 3-4 days. However, it’s important to note that the texture and taste may slightly change over time. The macaroni may absorb some of the dressing, causing the salad to become denser. Additionally, the vegetables may lose some of their crunchiness.
To maintain the best quality, it’s recommended to consume the mac salad within the first few days of making it.
More Instant Pot Recipes
- Instant Pot Butter Chicken
- Garlic Parmesan Spaghetti Squash
- Mexican Ground Beef Casserole
Hawaiian Mac Salad | Instant Pot Macaroni Salad Recipe
Ingredients
- ▢ 16 ounces macaroni noodles
- ▢ 2 cups Mayonnaise
- ▢ 1/4 cup Apple Cider Vinegar
- ▢ 1/4 cup finely chopped yellow onion
- ▢ 1/4 cup Green Onions
- ▢ 1/4 cup Carrots
- ▢ 1/2 cup pineapple
- ▢ 1/2 cup Diced Ham
- ▢ 1 tbsp Brown Sugar
- ▢ 1 tsp Kosher Salt
- ▢ 1 tsp Pepper
- ▢ 1 1/2 cup Half and Half
Instructions
Cook the Macaroni
- Pour water into the Instant Pot.
- Add the macaroni to the Instant Pot liner and stir.
- Close the Instant Pot lid.
- Cook on high pressure for 4 minutes, followed by a quick pressure release.
- Carefully drain the water from the cooked macaroni.
Prepare the Dressing
- In a large bowl, combine mayonnaise, half and half, white vinegar, and brown sugar. Whisk until well blended.
- Season the dressing with salt and pepper to taste.
- Combine with grated carrots, chopped onion, green onions, diced ham, and pineapple. Mix well until coated.
Combine and Chill
- Add the cooked and drained macaroni to the dressing and vegetable mixture.
- Gently stir the macaroni until it is well coated with the dressing and the vegetables are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to meld together.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
