Greek Chickpea Salad

By: Urvashi Pitre

Greek Chickpea Salad
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Diet
Egg Free, Gluten Free, Grain Free, Nut Free, Vegetarian
cuisine icon Cooking Technique
Instant Pot
cuisine icon Keywords
4 servings, chickpeas, chopped fresh parsley, crumbled feta cheese, cups water, diced bell pepper, diced cucumber, easy, egg free, extra-virgin olive oil, finely minced red onion, freshly ground black pepper, gluten free, grain free, greek, halved cherry tomatoes, healthy, instant pot, kosher salt, more than 2 hours, nut free, or 1/2 dried oregano, pitted kalamata olives, salad, soaked in hot water for 1 hour, vegetarian, vinegar, za’tar

serving icon Servings
4 Servings
Ingredients
  • 1 cup chickpeas, soaked in hot water for 1 hour
  • 3 cups water
  • 1 1/2 tsp kosher salt
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp vinegar
  • 1 tsp za’tar, or 1/2 dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups halved cherry tomatoes
  • 2 cups diced cucumber
  • 1 cup diced bell pepper
  • 3/4 cup finely minced red onion
  • 1/3 cup pitted kalamata olives
  • 1/4 cup chopped fresh parsley
  • 4 ounces crumbled feta cheese
Instructions
  • In the Instant Pot, combine the chickpeas, water, and salt Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 25 Minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 Minutes, then release any remaining pressure.
  • Meanwhile, make the dressing: Whisk together the olive oil, vinegar, za’tar, salt, and pepper.
  • Drain the chickpeas and rinse them under cold water to cool them. In a large bowl, toss together the chickpeas, tomato, cucumber, bell pepper, onion, olives, parsley, and feta cheese. Toss with dressing. Chill for 1 to 2 Hours before serving.
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