Mediterranean, Middle Eastern
2 h 20 mins
– 3 cups Chickpeas / garbanzo beans Canned or dry beans soaked and cooked – 2 cups English Cucumber chopped into 1 inch cubes – 1 cup Cherry tomatoes sliced or halved – ½ cup Red onion thinly sliced – ½ cup Kalamata olives (sliced) I used Greek variety – 3 tablespoon Parsley chopped finely – 1 tablespoon Za'atar Spice or Arabic spice blend optional
– Start with chopping the vegetables and placing them in large mixing bowl. – If using canned chickpeas, drain the chickpeas and rinse it well under running water. If using fresh chickpeas, soak the beans overnight and then cook it with salt until the chickpeas are tender and soft, but not mushy. I use my Instant Pot to cook the chickpeas. Soak them overnight and then change the soaking water and add fresh water along with a teaspoon of salt. Now set the Instant Pot in pressure cook mode on high and cook for 20 minutes. Let the pressure release after 10 minutes and drain the chickpeas and use it in the recipe.
– In a small bowl, add all the ingredients mentioned under the dressing and mix it well using a whisk. Keep aside. – Now add the prepared dressing and mix it well to coat. Cover it with a plastic wrap and leave it in the refrigerator for at least an hour.