Makes 4-6 Servings
1 lb chickpeas (garbanzo beans)
water to 2” above chickpeas
1/2 tsp salt
1/4 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp Balsamic or red wine vinegar
1 tsp sugar
2 cloves garlic, minced
1 Tbsp chopped fresh basil
1 tsp chopped fresh oregano
1 red onion, sliced
1/4 cup vinegar, any kind
2 Tbsp water
2 Tbsp sugar
1 tsp salt
The Vegetables & Add-ins
1/2 bell peppers, diced, any color
6” piece English cucumber, diced
cherry tomatoes, halved
1/2 cup walnuts or pistachios
Kalamata or other olives
2 - 4 oz Feta cheese, crumbled
Cover the rinsed chickpeas with water to 2 inches above the peas in the Instant Pot. Add 1/2 teaspoon salt. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 50 minutes. When the Instant Pot beeps that it's done, leave it for a full natural release. This can take 20-30 minutes.
During its natural release, make the dressing and prepare the onions.
Dressing: Combine all the ingredients in a jar, shake it well and refrigerate.
Onions: mix the vinegar, water, sugar and salt until dissolved. Toss with the sliced onions and set aside.
When the pin drops on the Instant Pot, open the pot and drain the chickpeas. Run them under cold water until cool. Drain the onions but don't rinse them.
In a large bowl, combine the chickpeas and vegetables. Toss with dressing. Serve topped with the marinated onions, olives, nuts and Feta cheese.