Chickpea Salad

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

Greek

Course

Salad

Difficulty

Easy

Duration

more than 2 hours

Diet

Gluten Free

Cooking Technique

Pressure Cook

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, Srividhya Gopalakrishnan, The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan, water

Prep Time

6 hour

Cook Time

20 min

Servings

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

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.

Previous Next