Spiced Instant Pot Chickpeas Salad

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This easy Instant Pot Chickpeas Salad includes with the most awesome lemony baharat spiced salad dressing that screams all things Middle Eastern and summer.  Fresh sweet tomatoes, crunchy peppers and radishes and fresh cilantro with quick-cook chickpeas make the perfect summer salad that can also be whipped up at any time of the year.

Post includes instructions for how to cook Instant Pot chickpeas no soak method. Suitable for vegan and gluten free diets. Weight Watchers points also included.

a serving bowl filled with instant pot chickpeas salad placed on a cloth napkin with two individual portions in smaller bowls

Baharat has been on my ‘to cook with more’ list for a very long time. So lucky for me, it is the perfect complement to one of my go-to summer dishes, this easy Instant Pot Chickpeas Salad.

Every now and then, no matter how good a cook you are you get a moment of magic in the kitchen that you just need to share with the world. For me it happened with this baharat salad dressing. The concept is simple.

Mix the baharat with the other herbs, spices, lemon and olive oil. Then warm it for about a minute on medium heat to really release those flavours – and right there, in that pot, you create the magic.

two bowls filled with instant pot chickpeas salad set next to an instant pot

The baharat sauce certainly added a fantastic depth of flavour to this crunchy summer radish, peppers and chickpea salad whilst the lemon contrasted with the sweetness of the tomatoes and the subtleness of the chickpeas. We ate this salad with grilled fish and grilled courgettes. A delectable protein packed meal that is perfect for summer!

Why Make Instant Pot Chickpeas?

  • Because it is budget friendly. Dried chickpeas are affordable which makes cooking dried chickpeas in Instant Pot for this spiced chickpea salad recipe more frugal than using canned chickpeas.
  • It’s soooo easy. You can cook Instant Pot chickpeas no soak required. Just add the dried chickpeas to the Instant Pot, cover with water, and let the Instant Pot do the rest. Easy (chick)peasy! However, it is possible to soak your dried chickpeas before cooking. If you do, you will need to reduce the cooking time down to 20 – 25 minutes. cooked chickpeas in instant pot

Instant Pot Chickpeas Recipe Tools

KITCHEN TOOLS, UTENSILS & APPLIANCES  NEEDED

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Here are some of the items you will need to make this recipe.

How To Make Instant Pot Chickpeas Salad

How To Cook Chickpeas in Instant Pot:

  1. Place chickpeas and salt inside the Instant Pot insert. Add enough water to cover them by 1 inch.
  2. Put the lid on the Instant Pot and set the value to sealing position. Set to manual / pressure cook, high pressure for 35 – 40 minutes, depending on how old your chickpeas are. You will need to cook older chickpeas longer. I recommend cooking for 35 minute the first time, then adjusting as needed the next time.
  3. When the cook time is finished, allow for a full natural pressure release. Remove and drain.
  4. Allow your instant pot chickpeas no soak to cool, then use to make the salad.

Baharat Sauce Instructions:

  1. Mix together all of the dressing ingredients, except the cumin seeds.
  2. Heat a frying pan on medium heat, add in the cumin seeds and toast them until fragrant.
  3. Add in the baharat mix and stir for approximately 1 min, then remove from the heat. 

Instant Pot Chickpeas Salad Assembly Instructions:

  1. In a bowl, combine all the ingredients for the salad and pour on the warm baharat sauce. Mix till everything is well coated in the sauce.
  2. Chill the salad in the fridge for a few hours to allow the flavours to really meld together.
  3. Remove the Instant Pot Chickpeas Salad from the fridge, stir again and then serve. image collage showing the steps for making spiced instant pot chickpeas salad

How To Make Spiced Chickpeas Salad with Canned Chickpeas

No worries if you’re short on time, or simply don’t want to cook dried chickpeas in the Instant Pot. It is possible to make this salad with tinned (canned) chickpeas instead.

Instead of the Instant Pot chickpeas, you will need two 14 oz (400g) tins of chickpeas that are well drained. Then just follow the rest of the instructions above to prepare this delicious dish!

bowl filled with spiced chickpeas salad

Chickpeas Instant Pot Salad Tips

  • Do pour the warm salad dressing over the chickpeas so they soak up the flavor much better.
  • You need firm cooked chickpeas for this salad.
  • Feel free to add other veggies like cucumbers, avocadoes, green onions etc to your taste.
  • Feel free to add a bit of maple syrup or sugar if you want a sweeter salad dressing.
  • You can use for favourite salad dressing for this Instant Pot Garbanzo Beans Salad is you prefer.

Make Ahead Chickpeas Salad (Meal Prep)

This salad tastes better when made ahead, which makes it a great meal prep solution,

What you need to do is whip it up ahead and leave to marinate in its juices, but mix it regularly to get that flavour through the chickpeas and other ingredients.

close up of a bowl filled with instant pot chickpeas salad

You can store the chickpeas salad in an airtight container for 2 days in the refrigerator.

Instant Pot Chickpeas Salad Weight Watchers Points

There are 5 Freestyle SmartPoints in a serving of Instant Pot Garbanzo Bean Salad.

Instant Pot Chickpeas Salad Serving Suggestions

Air Fryer Golden Crispy Fish.

Grilled Mackerel with Green Goddess Dressing.

Instant Pot Chicken Breast.

More Middle Eastern Inspired Recipes

Creamy Instant Pot Hummus.

Air Fryer Falafels.

Zucchini Dip with Mint.

Air Fryer Chicken Shawarma Bowl.

What Is Baharat

If you love Middle Eastern cuisine, you have had some of this spice blend in your grilled meats, salads, couscous, rice, sauces and dips. The exact mix of the spice varies across different regions but my love for this spice is due to the fact that the blend typically included the three foodgasm C’s – cinnamon, cloves and cardamom. Sweet, warming, fragrant and in perfect harmony.

CHICKPEAS VS GARBANZO BEANS? WHAT’S THE DIFFERENCE?

The short answer is that there is no difference between the two. Yeap. Chickpeas and garbanzo beans are in fact the same humble legume. And the reason for the two different names is purely geographical.

It is thought that the name chickpeas is of English origin, whilst the term garbanzo beans is Spanish and comes from the old Basque word garbantzu, which means ‘dry seed’. Chickpeas or garbanzo beans, you can call them what you want. Either way, they are totally delicious.

Thank you for reading my Pressure Cooker Chickpeas recipe. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for visiting Recipes from a Pantry, UK food blog.

Recipe adapted from The Whinery.

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bowl filled with spiced chickpeas salad
Print Recipe
5 from 5 votes

Spiced Instant Pot Chickpeas Salad

A fragrant baharat spiced summer chickpea salad. Perfect with grilled fish and vegetables.
Prep Time5 minutes
Cook Time40 minutes
Course: Salad
Cuisine: American, Middle Eastern, Western
Servings: 8
Calories: 335kcal
Author: Bintu Hardy

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 chilli flakes optional
  • 2 tsp dried thyme
  • 1/2 tsp salt
  • 1 1/2 tsp cumin seeds

Chickpeas Salad Ingredients:

  • 3 cups (500 g) chickpeas cooked in the Instant Pot and drained
  • 8 radishes chopped
  • 12 cherry tomatoes quartered
  • 2 red bell pepper deseeded and chopped
  • 1 handful mint leaves chopped
  • 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.
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Notes

Instant Pot Chickpeas Salad Weight Watchers Points

There are 5 Freestyle SmartPoints in a serving of Instant Pot Chickpeas Salad.

Instant Pot Chickpeas Salad Serving Suggestions

Air Fryer Golden Crispy Fish.
Grilled Mackerel with Green Goddess Dressing.
Instant Pot Chicken Breast.

Nutrition

Calories: 335kcal | Carbohydrates: 30g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Sodium: 165mg | Potassium: 526mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 55.2mg | Calcium: 60mg | Iron: 3.7mg

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5 from 5 votes

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Recipe Rating




25 Comments

  1. 5 stars
    You had me at Instant pot and chickpeas! Those are two of my favorite words and this recipe is downright delicious and easy. Thanks for sharing!

  2. 5 stars
    This chickpea salad is delicious. I’d never tried preparing dried chickpeas in an instant pot before, but it was so easy! I love that this is such an affordable dish that’s still big on flavor!

  3. I was lucky enough to get some of this spice mix in my Bart’s booty too and I use it a lot, especially with chicken and lamb! Love the idea of using it with chickpeas though! Karen

  4. 5 stars
    Lovely salad! I have my own baharat spice mix at home, it’s very easy to make!

  5. I’ve seen this spice mix in the supermarket but not used it. I’m definitely going to make that fragrant dressing you describe. The whole dish sounds lovely. GG

  6. I love chickpeas and I must admit that this looks delicious and very refreshing, really need to give this recipe a go 😀
    Melissa x

  7. I love chickpeas if they are in something, like Hummus, but on their own I find them quite bland. That said, the salad sounds lovely x

  8. Middle Eastern food is one of my all time favorites – it’s in the blood I reckon. I’ve not heard of baharat before though, so will have to investigate.

    1. Honestly a spice worth having in your pantry. Try this Bart version if you can. It is very good.