Easy Garlic Naan
Greek Chickpea Salad
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When I was a kid, my mom used to make this dish and told me it was junk food. Since, like most kids, I was much more likely to eat junk food rather than anything healthy, I downed large portions of this very healthy and very filling salad. Feel free to substitute any other type of bean for the chickpeas. I love this salad with black-eyed peas as well, especially since they cook in about 10 minutes under pressure.
| Cook Time | 35 Minutes |
| Passive Time | 1-2 Hours |
| Servings |
4 Servings
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Ingredients
- 1 cup chickpeas soaked in hot water for 1 hour
- 3 cups Water
- 1 1/2 tsp kosher salt
For the dressing:
- 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
For the salad:
- 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
Ingredients
For the dressing:
For the salad:
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Instructions
- 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.
Author: Urvashi Pitre,
Photography by Ghazalle Badiozamani
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