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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.
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.
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.