Chickpea Salad

By: The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Chickpea Salad
cuisine icon Cuisine
Greek
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Gluten Free
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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. "]
cuisine icon 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, water

prep icon Prep Time
6 hour
cook icon Cook Time
20 min

serving icon 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 finely chopped onion
  • 10 cherry tomatoes
  • 10 pitted black olives
  • 1 cucumber
  • 1/4 cup chopped green bell pepper
  • 2 tbsp finely chopped fresh cilantro
  • 1 ounce feta cheese
Instructions
  • Soak the beans. In a large bowl, cover the chickpeas with2 to 3 inches of cold water. Soak at room temperature for 6 to8 hours, or overnight. Drain and rinse.
  • Pressure cook the beans. Pour the water into the innerpot and add the chickpeas. Lock the lid into place. SelectPressure Cook or Manual, and adjust the pressure to Highand the time to 15 minutes. Make sure the steam releaseknob is in the Sealed position. After cooking, naturallyrelease the pressure. Unlock and remove the lid. Drain thebeans and let cool for about 5 minutes.
  • Prepare the dressing. In a small jar or bowl, combine theolive oil, vinegar, salt, and black pepper. Seal and shake orwhisk 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 andserve cold.
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