Instant Pot chickpea salad with lemon, feta and fresh dill

Ingredients for Instant pot chickpea salad with lemon, feta, and fresh dill

• 120 g dried chickpeas, rinsed, drained, picked over to remove debris

• 2.5 ml salt

• 1.4 litres water

• 60 ml extra-virgin olive oil

• juice of 1 large lemon, freshly squeezed

• 5 ml honey

• pinch of salt

• pinch of freshly ground black pepper

• 1 medium English cucumber, peeled, quartered, sliced 0.6 cm thick

• 480 g diced feta cheese (about 115 g)

• 300 g cooked chickpeas

• 1 large bunch fresh dill (about 60 g), large stems removed, fronds finely chopped

How to make Instant pot chickpea salad with lemon, feta, and fresh dill

1. Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press the Manual or Pressure Cook button and select High Pressure using the Pressure Level button. Set the timer to 35 minutes using the – or + button.

2. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally for about 25 minutes, until the small metal float valve sinks back into the lid and the lid is no longer locked.

3. Remove the lid. Wearing oven mitts, carefully remove the inner pot (it will be hot!) and drain the chickpeas through a colander.

4. Store the chickpeas in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.

5. To make the dressing, place the olive oil, lemon juice, honey, salt, and pepper in a jar with a lid or an airtight container, and shake to combine.

6. In a large bowl, combine the cucumber, feta, chickpeas, and dill, and toss to mix. Pour the dressing over the salad and toss again to distribute evenly. Serve at room temperature or chilled.

7. The Chickpeas with Lemon, Feta, and Fresh Dill will keep in an airtight container in the refrigerator for up to 2 days. Serve any leftovers chilled.

8. To make crispy and crunchy chickpeas, toss the cooked chickpeas with olive oil, salt, and pepper. For extra flavour, add garlic powder, ground cumin, or curry powder. Spread them on a rimmed baking tray and bake in a preheated oven at 230°C, shaking the tray occasionally, until browned, about 30 minutes.

9. For Red Pepper Chickpeas, toss cooked chickpeas with chopped red bell pepper, olive oil, salt, and pepper for a fresh and vibrant salad.

10. For Chicken Chickpea Pizza, place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust. Drizzle generously with extra-virgin olive oil and bake the pizza as normal. Just before it finishes baking, remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese. Return to the oven until the chicken and feta are warmed through.

11. To make a Chickpea Salad Spread, coarsely mash cooked chickpeas with mayonnaise and diced celery. Use it as a replacement for tuna in sandwiches.

12. For Greek-Salad Chickpeas, toss cooked chickpeas with olive oil and lemon juice, then tuck them into a pita with Greek yogurt, chopped tomatoes, and fresh flat-leaf parsley. Sprinkle with ground cumin or smoked paprika for added flavour.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.