Chickpea Salad

By: The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

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, 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 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.

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