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 week- end, and make this your go-to weekday meal.How Can I Make This Oil-Free? Easy, just replace the olive oil with aquafaba or skip the dressing altogether and use your favorite flavored balsamic vinegar. Oh, and skip the vegan cheese!
Cook Time10 minutesmins
Additional Time6 minutesmins
Total Time16 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: chickpeas, electric pressure cooker, instant pot chickpeas, Mealthy, vegan greek salad
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 chick- peas, onion, cherry tomatoes, olives, cucumber, bell pepper, and cilantro. Add the dressing and toss. Top with the feta and serve cold.
Notes
How Can I Make This Oil-Free? Easy, just replace the olive oil with aquafaba or skip the dressing altogether and use your favorite flavored balsamic vinegar. Oh, and skip the vegan cheese!