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.
Soak the beans. In a large bowl, cover the chickpeas with
2 to 3 inches of cold water. Soak at room temperature for 6 to
8 hours, or overnight. Drain and rinse.
Pressure cook the beans. Pour the water into the inner
pot and add the chickpeas. Lock the lid into place. Select
Pressure Cook or Manual, and adjust the pressure to High
and the time to 15 minutes.
Make sure the steam release
knob is in the Sealed position. After cooking, naturally
release the pressure. Unlock and remove the lid. Drain the
beans and let cool for about 5 minutes.
Prepare the dressing. In a small jar or bowl, combine the
olive oil, vinegar, salt, and black pepper. Seal and shake or
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 and
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.