Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill

Ingredients for Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill

• 240ml dried chickpeas, rinsed, drained, and picked over to remove debris

• 1/2 Teelöffel Salz

• 1450ml water

• 60ml natives Olivenöl extra

• Freshly squeezed juice of 1 large lemon

• 1 Teelöffel Honig

• Eine Prise Salz

• Prise frisch gemahlener schwarzer Pfeffer

• 1 medium English cucumber, peeled, quartered, and sliced 1/4 inch thick

• 120g diced feta cheese (about 110g )

• 2 1/2 cups cooked chickpeas

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

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

When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)

Remove the lid. Wearing oven mitts, remove the inner pot (be careful—it’s hot!) and drain the chickpeas through a colander.

Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.

Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.

Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.

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

Make them crispy and crunchy: Toss cooked chickpeas with olive oil, salt, and pepper. (Add garlic powder, ground cumin, or curry powder for a twist.) Place them on a rimmed baking sheet and bake in a preheated 232°C oven, shaking the pan occasionally, until browned, about 30 minutes.

Red Pepper Chickpeas: Toss cooked chickpeas with chopped red pepper, olive oil, and salt and pepper for a brightly coloured, fresh-tasting salad.

Chicken Chickpea Pizza: Place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust, drizzled generously with extra-virgin olive oil, and bake the pizza as normal. Just before the pizza is finished. Remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese and then cook until the chicken and feta are warm.

Chickpea Salad Spread: Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use as a stand-in for tuna in a sandwich.

Greek-Salad Chickpeas: Tossed with olive oil and lemon juice, cooked chickpeas can be tucked into a pita with Greek yoghurt, chopped tomatoes, and fresh Italian (flat-leaf) parsley. Sprinkle with ground cumin or smoked paprika.

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