Instant Pot Chickpea Salad

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recipe by Srividhya Gopalakrishnan

  • Time icon
    Total Time
    6hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    151

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. 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.

Inspired by: https://recipes.instantpot.com/recipe/chickpea-salad/

recipe updated Feb 4, 2020

Ingredients

  • Dried chickpeas icon
    Dried chickpeas
    1 cup (204g)
  • Water icon
    Water
    3 cups (720ml)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (30ml)
  • Red wine vinegar icon
    Red wine vinegar
    1 tbsp (15ml)
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Black pepper icon
    Black pepper
    about ½ teaspoon (1g)
  • Onion icon
    Onion
    about ½ cup (82g)
  • Cherry tomatoes icon
    Cherry tomatoes
    10 (150g)
  • Pitted black olives icon
    Pitted black olives
    10
  • Cucumber icon
    Cucumber
    1 (300g)
  • Green bell pepper icon
    Green bell pepper
    about ¼ cup (38g)
  • Cilantro icon
    Cilantro
    2 tbsp (4g)
  • Feta cheese icon
    Feta cheese
    2 tbsp

Tools

  • kCook icon Whisk
  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Large serving bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add dried chickpeas to a clean large mixing bowl
  2. Cover with cold water
  3. Soak - approx 6 hr
  4. Drain and rinse
  5. Transfer beans to inner pot
  6. Add water to the inner pot
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 15 min
  9. Natural release
  10. Cancel - Keep warm
  11. Drain
  12. Let cool - approx 5 min
  13. Add extra virgin olive oil, red wine vinegar, kosher salt and black pepper to a clean small bowl
  14. Whisk thoroughly
  15. Add beans to large serving bowl
  16. Add onion, cherry tomatoes, pitted black olives, cucumber, green bell pepper and cilantro to the large serving bowl
  17. Toss dressing with salad
  18. Serve cold
  19. Top with feta cheese
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