Chana Salad

Step 1

In the inner cooking pot of the Instant Pot, combine the chickpea 1%can, bay leaf 2, and water 4%cups.

Step 2

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

Step 3

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

Step 4

While the chickpeas are cooling, in a large bowl, combine the red onion 1%cup (minced), tomato 0.5%cup (diced), and cilantro 0.5%cup (chopped).

Step 5

Drain the chickpeas and add them to the vegetables. Add the salt 1%teaspoon, cayenne pepper 0.5%teaspoon, and lemon juice 0.25%cup. Mix well and taste, adjusting the seasoning as needed. You want a good mix of tangy, salty, and spicy.

Step 6

Tip: To vary the 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).)