Mediterranean, Middle Eastern
2 h 20 mins
– Chickpeas / garbanzo beans Canned or dry beans soaked and cooked – English Cucumber chopped into 1 inch cubes – Cherry tomatoes sliced or halved – Red onion thinly sliced – Kalamata olives (sliced) I used Greek variety – Parsley chopped finely – Za'atar Spice or Arabic spice blend optional - tap to see more
– 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. Set the Instant Pot in pressure cook mode on high and cook.
– 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.