6 peoplecherry tomatoeschopped green bell pepper

Chickpea Salad

By Srividhya Gopalakrishnan

6 people

more than 2 hours

Easy

Recipe Details

Difficulty: Easy

Prep Time: 6 hour

Cook Time: 20 min

Total Time: more than 2 hours

Cooking Technique: Pressure Cook

Cuisine: Greek

Diet: Gluten Free

Yield: 6 people

Ingredients

1 cup dried chickpeas
3 cups water
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup onion, finely chopped
10 cherry tomatoes, halved
10 black olives, pitted
1 cucumber, diced
1/4 cup green bell pepper, chopped
2 tbsp. fresh cilantro, finely chopped
1 oz. feta cheese, crumbled

Healthy, light, and refreshing, this Mediterranean-style chickpea salad is tossed with red wine vinegar dressing. It’s perfect for spring and summer picnics, but I also make it year-round. Cook a large batch of chickpeas over the weekend and make this your go-to weekday meal.

INSTRUCTIONS

Soak the beans. In a large bowl, cover the chickpeas with 2 to 3 inches of cold water. Soak at room temperature for 6 to 8 hours, or overnight. Drain and rinse.
Pressure cook the beans. Pour the 3 cups of water into the inner pot and add the chickpeas. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 15 minutes. Make sure the steam release knob is in the Sealed position. After cooking, naturally release the pressure. Unlock and remove the lid. Drain the beans and let cool for about 5 minutes.
Prepare the dressing. In a small jar or bowl, combine the olive oil, vinegar, salt, and black pepper. Seal and shake or whisk thoroughly.
Assemble the salad. In a large bowl, combine the chickpeas, onion, cherry tomatoes, olives, cucumber, bell pepper, and cilantro. Add the dressing and toss. Top with the feta and serve cold.

Notes

TRY THIS: You can make this salad with Kidney Beans or Navy Beans. You won't need to adjust the pressure or the cook time for either swap. , MAKE IT VEGAN: Skip the Feta Cheese and make it Vegan.

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About the chef

Srividhya Gopalakrishnan

Srividhya Gopalakrishnan, known as the creator behind Vidhya’s Vegetarian Kitchen (VVK), is a passionate food blogger, home cook, and photographer. Originally from Tamil Nadu, India, Srividhya now resides in New Jersey with her family. A full-stack engineer by profession with a Master’s degree in Computer Science, she balances her love for coding with an equal passion for cooking. Inspired by her mother, who introduced her to traditional South Indian cuisine, Srividhya started cooking at the age of 13. Her culinary roots run deep, with a grandfather who owned a restaurant and a grandmother who ran a home-based mess. These influences, combined with her personal love for food, laid the foundation for her blog, which she started in 2009 to preserve family recipes. As Srividhya's cooking journey evolved, so did her blog. Vidhya’s Vegetarian Kitchen now features over 850 vegetarian and vegan recipes, spanning from traditional South Indian dishes to innovative fusion meals. Her love for culinary experimentation is evident in her wide range of Instant Pot recipes, savory bakes, and eggless desserts. Srividhya's blog is more than just a collection of recipes—it reflects her journey as a mom, wife, and enthusiastic cook who aims to create wholesome, family-friendly meals. In addition to her blog, Srividhya is the author of two cookbooks: Instant Pot Vegetarian Cookbook and The Essential South Indian Cookbook. With her husband and son by her side as her biggest supporters, Srividhya continues to inspire home cooks around the world with her flavorful, approachable recipes. Beyond cooking, she is also an avid gardener, sharing her journey with her readers as she grows her own vegetables.

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