Chickpea Salad
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.
Servings Prep Time
6people 6hours
Cook Time
Servings Prep Time
6people 6hours
Cook Time
  • 1cup dried chickpeas
  • 3cups Water
  • 2tbsp extra-virgin olive oil
  • 1tbsp red wine vinegar
  • 1tsp kosher salt
  • 1/2tsp freshly ground black pepper
  • 1/2cup finely chopped onion
  • 10 cherry tomatoeshalved
  • 10 pitted black oliveshalved
  • 1 cucumbercut into 1/2 inch dice
  • 1/4cup chopped green bell pepper
  • 2tbsp finely chopped fresh cilantro
  • 1ounce feta cheesecrumbled
  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.