Name: Chickpea Salad
Prep time: 6 h
Cook time: 20 min
Yield: 6 people
Cuisine: Greek
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 (halved); 10 pitted black olives (halved); 1 cucumber (cut into 1/2 inch dice); 1/4 cup chopped green bell pepper; 2 tbsp finely chopped fresh cilantro; 1 ounce feta cheese (crumbled)

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.

Course

Salad

Cuisine

Greek

Difficulty

Easy

Browse Category

Salad

Duration

more than 2 hours

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Black Olives, Chickpeas, Feta Cheese, Green Bell Pepper

Keyword

instant pot chickpea recipe, instant pot recipe, instant pot salad recipe, pressure cooker recipes, salad recipe

Prep Time

6 hours

Cook Time

20 minutes

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 halved
10 pitted black olives halved
1 cucumber cut into 1/2 inch dice
1/4 cup chopped green bell pepper
2 tbsp finely chopped fresh cilantro
1 ounce feta cheese crumbled

Course

Salad

Cuisine

Greek

Difficulty

Easy

Browse Category

Salad

Duration

more than 2 hours

Diet	Gluten Free

Cooking Technique

Pressure Cook

Main Ingredient

Black Olives, Chickpeas, Feta Cheese, Green Bell Pepper

Keyword

instant pot chickpea recipe, instant pot recipe, instant pot salad recipe, pressure cooker recipes, salad recipe

Prep Time

6 hours

Cook Time

20 minutes

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 halved
10 pitted black olives halved
1 cucumber cut into 1/2 inch dice
1/4 cup chopped green bell pepper
2 tbsp finely chopped fresh cilantro
1 ounce feta cheese crumbled

Instructions

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 whisk 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 and serve cold.

Recipe 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.

The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan

Srividhya Gopalakrishnan was born in India, and she moved to the US in 2007. She is a Software Engineer and a passionate home cook and a food blogger. As much as she loves to develop websites, she likes to create new recipes and explore traditional food and research about food ingredients. She started her blog vidhyashomecooking.com in 2009 to share her family recipes and to record her vegan and vegetarian recipes and revive authentic Indian Food. She lives in the Bay Area, California with her husband, son, and four-legged fur child.

Your Instant Pot® just became vegetarian Marrying the popular multicooker with vegetarian recipes for the first time, the Instant Pot® Vegetarian Cookbook makes it simple to prepare healthy and hearty vegetarian plates. A lifelong vegetarian and pressure-cooking enthusiast, Srividhya Gopalakrishnan uniquely understands how to make the most of veggie-packed, multicooker meals. Inside this Instant Pot cookbook, she teaches you the most important Instant Pot basics while also introducing you to 75+ mouthwatering, vegetarian dishes from around the world. Suggestions for substituting ingredients, making creative use of leftovers, and more are included as well. This complete vegetarian Instant Pot cookbook includes: 75+ VEGETARIAN DISHES―Cook-up Enchilada Casserole, Chana Masala, Strawberry-Chocolate Cake, and a variety of other healthy and satisfying vegetarian dishes with this Instant Pot cookbook. STEP-BY-STEP GUIDANCE―This Instant Pot cookbook has recipes and cooking charts that feature timing, pressure level, and how to best release the pressure. TIPS TO SHAKE IT UP―Get advice for turning recipes vegan, exciting ways to use your leftovers, ideas for transforming recipes, and more. Discover how simple (and delicious) vegetarian cooking can be with this Instant Pot cookbook.