Mediterranean Chickpea Salad with Cider Vinaigrette

This mediterranean chickpea salad with homemade cider vinaigrette is the ultimate summer salad. Fast, healthy and filled with bright colorful ingredients, it’s a perfect lunches or side!

INGREDIENTS

Chickpeas / Garbanzo bean – 2 cups Chickpeas (soaked over night and pressure cooked) OR 2 cans reduced-sodium chickpeas (15-ounce cans), rinsed and drained

Cucumber – 1 cup of diced cucumber

Pepper – 1 whole medium size Red bell pepper, deseeded and diced

Tomatoes – 2 cups of Cherry tomatoes, diced in to halves

Onion – 1/4 cup of Red onion, chopped

Cheese – 4 oz of Feta cheese crumbles

Parsley – 2 tbsp fresh parsley, finely chopped

Dressing – Homemade Cider Vinaigrette

INSTRUCTIONS

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS TO SHOW YOU EACH STEP

STEP 1 : COOKING CHICKPEAS

• Soak raw chickpeas over night or minimum of 6 hours. 
• In the instant pot add soaked chickpeas, 2 cups of water, 1 tsp salt and mix well and make sure all the chickpeas have been submerged in water.
• Close the instant pot with lid and pressure cook high for 6 mins. Followed by a quick pressure release
• Drain out the water from chickpeas.

STEP 2 : SALAD DRESSING

HOMEMADE CIDER VINAIGRETTE

• 1/3 cup Olive oil
• 1/4 cup Apple cider vinegar
• 1 tbsp Maple syrup OR Honey
• 1/2 tsp Dijon mustard
• 1/4 tsp Garlic powder OR 1 clove Minced Garlic 
• Salt and Pepper, to taste

1. Add all of the ingredients to a small bowl and whisk together.
2. Pour into a serving jar and enjoy. Or store in an airtight container in the fridge.

STEP 3 : FINAL PREPARATION

• Combine all ingredients in a large bowl.
• Pour 3 tbsp of cider vinaigrette over the salad and give it a gentle stir (adjust dressing according to your taste)
• Transfer the salad to a large bowl and serve.

TIPS AND TRICKS:

• Vegan – Use vegan Feta cheese crumbles for the salad.
• Variations: Place the onions in a bowl of cool water and let them soak while you prepare the other ingredients (this removes the harsher bite from the onions, while still giving great flavor)
• Substitute: I have used Cider vinaigrette for this recipe, you can replace it with lemon vinaigrette, Red wine vinaigrette or your choice of dressing.
• Canned chickpea: Use 2 cans of reduced-sodium chickpeas (15-ounce cans), rinsed and drained. 
• Serving & Storage:This salad is lovely as is, but to transform it into a main dish, try it stuffed inside pita pockets with hummus and mashed avocado
• Store Cider vinaigrette in an airtight container in the fridge for later use.

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