Instant Pot Chickpea Salad
This recipe makes 8 cups of cooked chickpeas - you can double or quaduple this recipe or use some for delicious hummus!
1 lb dry chickpeas (garbanzo beans)
1/2 Onion roughly chopped
2 cloves of garlic, peeled & smashed
32 oz Veggie Broth (4 Cups)
2 Cups Water
1/2 tsp Salt
1 celery stalk, diced
2-3 Tb Diced apple
2 Tb Dried or Fresh Herbs
(I used Herbs de Provence)
Salt & Pepper to taste
1/2 C Chopped Walnuts
2-3 Tb Vegan Mayo
To cook the chickpeas
For the salad
Throw dry chickpeas, onion, garlic, veggie broth, water & salt in your instant pot.
Make sure it is "sealed". Set on High, cook for 50 min. you can let it naturally release if you have time or vent it.
Drain the liquid but save it for another recipe (you will have about 2 Cups that can be used for a recipe that calls for broth)
To assemble salad:
Smash 2 C cooked chickpeas in a mixing bowl
Add rest of the ingredients & mix well. Adjust for seasoning.
Make it a sandwich with my Ancient Grain Focaccia Bread- Yum!