Summer Salad with Chickpeas
Ingredients
1 cup Chickpeas
Aromatics to taste (Bay Leaves, Curry Leaves, Turmeric, Cumin Seeds, Dried ginger powder, Black pepper, Salt)
2g Kosher Salt
454g or 1 package of Mini cucumbers
560g or 1 package of Cherry/Grape Tomatoes
180g Pitted kalamata olives
Spices to taste (Black Pepper, Sumac, Fresh herbs)
3 Tbsp Olive Oil
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There's nothing more disappointing than a salad without substance and flavor! This salad screams summer potluck and bbq with its classic combination of tomatoes and cucumbers. Plus, the chickpeas and kalamata olives add a punch of flavor.
Tools for this recipe
Ingredients
1 cup Chickpeas
Aromatics to taste (Bay Leaves, Curry Leaves, Turmeric, Cumin Seeds, Dried ginger powder, Black pepper, Salt)
2g Kosher Salt
454g or 1 package of Mini cucumbers
560g or 1 package of Cherry/Grape Tomatoes
180g Pitted kalamata olives
Spices to taste (Black Pepper, Sumac, Fresh herbs)
3 Tbsp Olive Oil
Instructions
- Soak chickpeas for 4 hours, then add to Instant Pot with plenty of water to cover. Add aromatics and salt. Cook on High for 20 minutes.
- Cut cucumbers, tomatoes, and kalamata olives into small pieces about 3/8 inch in size. Combine in a bowl with olive oil. Add spices to taste.
- Once fully cooked, add chickpeas to salad and mix well. Store in refrigerator for up to 3 days. Do not consume if left at room temperature or outside for more than a few hours.
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