Chickpea Salad
By :The Vegetarian Instant Pot Cookbook by Srividhya Gopalakrishnan
Print Recipe
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.
Votes: 10
Rating: 4.8
Rate this 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
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
Votes: 10
Rating: 4.8
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. Prepare the dressing. In a small jar or bowl, combine the olive oil, vinegar, salt, and black pepper. Seal and shake or whisk thoroughly.
  4. 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.

8 replies
  1. Karen M Lemley
    Karen M Lemley says:

    This is def amazing. My new faviorite salad recipe! I however will leave out the red onion! Its also great to add some italian dressing after its been sitting!

  2. Monicalyn1
    Monicalyn1 says:

    Easy to put together and tasty. What’s great is you can modify the ingredients to suit your taste. Also, I’ve never cooked dried garbanzo beans (always had them canned) and I can’t believe the difference!

  3. Denise
    Denise says:

    Really enjoyed this easy to make salad, however I would cook the chickpeas only 11 or 12 minutes because 15 minutes made them too soft.

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