Chickpea Salad Recipe (Mediterranean Style)

Step 1

First rinse the dried chickpeas a few times in water. In a bowl, soak chickpeas in 3 cups water overnight or for 8 to 9 hours. Cover the bowl while the chickpeas are soaking.

Step 2

Before cooking, drain all the water from the soaked chickpeas using a mesh strainer or colander. Rinse the chickpeas again a few times in water.

Step 3

Now you can cook chickpeas in pan on the stovetop, Instant Pot or in a stovetop pressure cooker.

Step 4

Add the soaked chickpeas, 3 cups water, 1 teaspoon salt in the inner insert of a 6 quart IP.

Step 5

Seal tightly with the lid and set the vent to sealing position.

Step 6

Press the manual mode/pressure cook mode and cook on high pressure by setting the time for 30 minutes.

Step 7

When you hear the beep sound after 30 minutes of pressure cooking, wait for 12 to 15 minutes. Then lift the vent carefully and release any extra pressure.

Step 8

Remove the lid. Press the chickpeas with a spoon and they should flatten and get mashed easily.

Step 9

Cool and taste a few chickpeas. If they have a firm bite in the center, this means that they are undercooked.

Step 10

If the chickpeas are cooked perfectly, carefully drain all the water and set cooked chickpeas aside.

Step 11

Add the rinsed and soaked chickpeas, 1 teaspoon salt and 3 cups water in a 3 liter stovetop pressure cooker.

Step 12

On medium to medium-high heat, pressure cook for 12 to 15 minutes or until the chickpeas are tender. When the pressure settles down naturally, then only open the lid.

Step 13

Drain all the water and set cooked chickpeas aside.

Step 14

In a mixing bowl, take all the ingredients listed under "For Lemon Dressing".

Step 15

With a wired whisk mix thoroughly.

Step 16

Add the cooked chickpeas.

Step 17

Add the finely chopped onions and the chopped tomatoes, cucumbers, red bell peppers. Also add finely chopped green olives and kalamata olives or black olives.

Step 18

Add 3 tablespoons chopped parsley leaves or cilantro (coriander leaves).

Step 19

Toss and mix the chickpeas, veggies and olives with the dressing.

Step 20

Check the seasonings and add more lemon juice, salt or paprika or black pepper if needed.

Step 21

Serve Chickpea Salad immediately garnished with finely chopped parsley or coriander leaves. Do not refrigerate or store the salad as on resting the veggies release water.