Greek Chickpea Salad


  • 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
  • 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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