The Simple Veganista · by Julie | The Simple Veganista★ 5.0
INSTANT POT CHICKPEAS
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 31%
CARBS 49G67% OF CAL
9G FIBER0G ADDED9G INTRINSIC31G OTHER9G TOTAL SUGAR
FAT 5G14% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender cooked chickpeas from dried beans using an Instant Pot, offered in no-soak and quick-soak methods. A versatile, budget-friendly component for hummus, salads, and other dishes.
componentamerican🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb. chickpeas (about 2 cups)
- 4 – 5 cups water
- 1 teaspoon salt
- 2 bay leaves
- 1 kombu, 4-inch piece
- 1 garlic clove
- 1/4 chunk of onion
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 31%
CARBS 49G67% OF CAL
9G FIBER0G ADDED9G INTRINSIC31G OTHER9G TOTAL SUGAR
FAT 5G14% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 421mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.