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

Delight in the flavors of tangy lemon, savory feta, and aromatic dill in this refreshing chickpea salad cooked to perfection in the Instant Pot.

Ingredients:

• 1 cup dried chickpeas, rinsed, drained, and picked over to remove debris
• 1/2 teaspoon salt
• 6 cups water
• 1/4 cup extra-virgin olive oil
• Freshly squeezed juice of 1 large lemon
• 1 teaspoon honey
• Pinch of salt
• Pinch of freshly ground black pepper
• 1 medium English cucumber, peeled, quartered, and sliced 1⁄4 inch thick
• 1 cup diced feta cheese (about 110g)
• 2 1/2 cups cooked chickpeas
• 1 large bunch fresh dill (about 60g), large stems removed, fronds finely chopped

Instructions:

1. Put the chickpeas, salt, and water in the inner pot. Close the lid securely. Adjust the valve to Sealing. Choose Manual or Pressure Cook and choose High Pressure using the Pressure or Pressure Level button. Set the time to 35 minutes using the - or + button.
2. Once the cooking cycle is done, press Cancel. Let the appliance naturally release pressure and cool for approximately 25 minutes. (You'll know the pressure has been released when the small metal float valve near the pressure-release valve sinks back into the lid and the lid is no longer locked.)
3. Take off the lid. With oven mitts on, carefully take out the inner pot (be cautious, it's hot!) and drain the chickpeas using a colander.
4. Store the chickpeas in an airtight container in the fridge for up to 5 days. Serve them cold or at room temperature.
5. Prepare the dressing: Combine the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or any airtight container) and shake well.
6. Combine the cucumber, feta, chickpeas, and dill in a large bowl and mix gently. Pour the dressing over the salad and toss everything together. Serve it chilled or at room temperature.
7. Chickpeas with Lemon, Feta, and Fresh Dill can be refrigerated in an airtight container for up to 2 days. Enjoy any leftovers cold.
8. Crispy Chickpeas: Mix cooked chickpeas with olive oil, salt, and pepper. (For a different flavor, consider adding garlic powder, ground cumin, or curry powder.) Spread them on a rimmed baking sheet and bake in a preheated 450°F oven, shaking the pan occasionally, until they turn brown, for about 30 minutes.
9. Red Pepper Chickpeas: Combine cooked chickpeas with chopped red bell pepper, olive oil, salt, and pepper to make a vibrant and fresh salad.
10. Chicken Chickpea Pizza: Spread lightly mashed cooked chickpeas and whole chickpeas evenly on a raw pizza crust, drizzle generously with extra-virgin olive oil, and bake as usual. Just before the pizza is done, top it with diced cooked chicken breast and crumbled feta cheese, and bake until the chicken and feta are warm.
11. Chickpea Salad Spread: Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use this mixture as a tuna alternative in a sandwich.
12. Greek-Salad Chickpeas: Toss cooked chickpeas with olive oil and lemon juice, then stuff them into a pita with Greek yogurt, chopped tomatoes, and fresh Italian (flat-leaf) parsley. Sprinkle with ground cumin or smoked paprika.

Summary:

• Calories: 2318 kcal
• Fat: 102 g
• Protein: 98 g
• Carbs: 271 g
• Potassium: 3622 mg
• Magnesium: 462 mg