Instant Pot Spiced Chickpea Salad is a vegetarian Indian chickpea salad that’s packed with protein and fresh flavor! {GF}

Chickpea salad in bowl with pomegranate lime and cilantro

**This post contains affiliate links.

When I attended cooking school about 4 years ago, I learned quickly that every cook should own a pressure cooker.  I love the ability to cook a dish that normally takes hours in one hour or less!

I bought a pressure cooker right away, and then the Instant Pot came on the scene a year or so later.  I wasn’t sure that I needed an Instant Pot too, but I finally broke down and purchased one.

I’m so glad I got my Instant Pot!  I use it a few times a week and couldn’t love it more.

Chickpea salad in bowl with pomegranate lime and cilantro

One of my favorite ingredients to use in my Instant Pot is dried beans.  This Instant Pot Spiced Chickpea Salad is made from dried chickpeas and it’s done cooking in 30 minutes flat!

I’ve made chickpea salads before, but they’ve never been like this one.  This vegetarian Indian spiced chickpea salad is straight from my friend Manali’s cookbook Vegetarian Indian Cooking with your Instant Pot, and it was absolutely delicious!

Vegetarian Indian Cooking in the Instant Pot cookbook

I’ve had the pleasure of meeting Manali at two different blogging conferences and she’s so warm and friendly.  Her recipes are approachable and inviting and her photography is stunning.

I highly recommend that you visit her blog Cook with Manali if you haven’t yet.

Manali has transformed Indian cooking with her new book.  Traditional Indian recipes can now be made in mere minutes with even more flavor from pressure cooking.

The cookbook includes 75 recipes divided into the sections Favorite Takeouts, Lentils and Beans, Hearty Meals, 30 Minutes or Less, Indian Street Food, Snacks & Sides, Delectable Desserts and Indian Cooking Basics.

Chickpea salad in bowl with pomegranate lime and cilantro

This particular Instant Pot Spiced Chickpea Salad was very easy to prepare!

I rinsed and soaked the beans overnight, then when the beans were cooking, I prepped the rest of the ingredients for the salad.

Instant pot chickpeas

If you’ve never had homemade chickpeas before, you’re in for a treat.  This was a first for me, which is surprising considering I cook dried beans often.

Homemade beans are fresher and creamier, and really make this salad something special.

I loved the combination of the warm Indian spices and mild spice from the chiles.  The fresh lime juice and honey balance everything out, and the textures of the coconut, peanuts and pomegranate take this spicy chickpea salad over the top.

This Instant Pot Spiced Chickpea Salad is a crave-worthy lunch or side dish.

Take it from me…I’m craving it now. ๐Ÿ™‚

Chickpea salad in bowl with pomegranate lime and cilantro

More Instant Pot/Pressure Cooker bean recipes you’ll love:

Instant Pot Black Beans (No Soaking)

Instant Pot White Bean and Chard Stew

White Bean Wild Mushroom Gratin

Yield: 2-3 servings

Instant Pot Spiced Chickpea Salad

Chickpea salad in bowl with pomegranate lime and cilantro

Instant Pot Spiced Chickpea Salad is a vegetarian Indian chickpea salad that's packed with protein and fresh flavor!

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 8 hours
Total Time 8 hours 40 minutes


  • 1 cup dried white chickpeas, soaked overnight
  • 2 1/2 cups water
  • 1 tablespoon oil of choice
  • 1/2 teaspoon mustard seeds
  • 1" piece of ginger, chopped
  • 2 dried red chiles, broken
  • 2 tablespoons raw peanuts
  • 10-12 curry leaves
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 cup fresh grated coconut
  • 2-3 teaspoons lime juice
  • 1 1/2 teaspoons honey
  • Cilantro and pomegranate arils, for garnish


  1. Rinse the chickpeas and soak in 3 cups of water for 8 hours or overnight.  Drain the water and transfer the soaked chickpeas to the inner steel pot of your Instant Pot.
  2. Add the 2 1/2 cups of water, secure the lid and make sure the venting valve is in the sealing position.  Press the bean/chili button and cook on high pressure for 20 minutes for a firmer bean and 25 minutes for a softer bean.  After cooking, allow to naturally release pressure for 10 minutes for a firmer bean or the entire time for a softer bean.  Open the pot, drain the water and set aside the cooked chickpeas.
  3. Press the Sauté button.  When the pot displays hot, add the oil and mustard seeds.  Allow the mustard seeds to pop for a few seconds, then add the chopped ginger and broken dried red chiles.  Cook until the ginger turns light golden brown, about 1-2 minutes.  Add the peanuts and cook for 1-2 minutes longer, then add the curry leaves and stir.  Add the chickpeas back to the pot and add the garam masala, salt and grated coconut and mix well.  Stir in the lime juice then turn off the Instant Pot.  Add the honey and stir once more.
  4. Serve with cilantro and pomegranate arils for garnish and enjoy!


  • Total time includes 8 hours soaking time for the chickpeas.
  • If you like your beans on the firmer side, decrease the cooking time to 20 minutes and allow the Instant Pot to naturally release pressure for 10 minutes after cooking.
  • I used my favorite unsweetened finely grated coconut instead instead of fresh (this link is an affiliate link).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 306Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 393mgCarbohydrates: 44gFiber: 10gSugar: 23gProtein: 9g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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