Chickpea Salad


  • 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
  • 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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