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.
Cuisine
Course
Difficulty
Duration
Diet
Cooking Technique
Keywords
6 people,
cherry tomatoes,
chopped green bell pepper,
contributed,
cook 20 min,
cucumber,
dried chickpeas,
easy,
extra-virgin olive oil,
feta cheese,
finely chopped fresh cilantro,
finely chopped onion,
freshly ground black pepper,
gluten free,
greek,
instant pot chickpea recipe,
instant pot recipe,
instant pot salad recipe,
kosher salt,
more than 2 hours,
pitted black olives,
prep 6 hour,
pressure cook,
pressure cooker recipes,
red wine vinegar,
salad,
salad recipe,
The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan,
water
Prep Time
6 hour
Cook Time
20 min
Servings
6 people
Ingredients
Instructions
Notes