3cups(500 g) chickpeascooked in the Instant Pot and drained
8radishes chopped
12cherry tomatoes quartered
2red bell pepper deseeded and chopped
1handfulmint leaveschopped
1handful 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
Instant Pot Chickpeas Salad Weight Watchers Points
There are 5 Freestyle SmartPoints in a serving of Instant Pot Chickpeas Salad.