Chickpea Beet and Feta Salad Pressure Cooker Recipe
This fresh and vibrant pressure cooker salad combines tender chickpeas, earthy beets, creamy feta, and a zesty dressing for a quick, healthy meal that is perfect for busy days.
Ingredients
Main ingredients
- 1 can chickpeas about 2 cups, rinsed and drained
- ½ English cucumber cucumber seeded and diced
- ½ cup red onion diced
- 1 clove garlic minced
- ⅓ cup Kalamata olives pitted and sliced
- ½ cup Feta crumbled
- 1 ½ cups cooked beets peeled and diced
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ cup red wine vinegar
- to taste sea salt and fresh ground pepper
- ¼ cup fresh dill chopped
Instructions
Instructions
- First things first, rinse and drain your chickpeas well. You want ‘em clean and ready.
- Next up, grab a large bowl and toss together the chickpeas, diced cucumber, red onion, garlic, sliced Kalamata olives, crumbled Feta, and those diced cooked beets you got prepped.
- In a small bowl, whisk together olive oil, Dijon mustard, and red wine vinegar to make your salad dressing. This part’s kinda fun - you get to drizzle in the flavors you’re craving.
- Pour that dressing over your salad ingredients and toss gently so everything’s coated but not smooshed.
- Season with sea salt and fresh ground pepper to taste. You gotta taste it and decide how salty or peppery you want it.
- Set your pressure cooker to steam those beets beforehand if you like 'em extra tender, then go for a natural release. This slow release helps keep the beet’s texture just right for mixing.
- Finally, chill the whole salad in the refrigerator for at least 30 minutes so all those flavors get friendly and mingle before you dig in.
Notes
Use pre-cooked beets from the store to save time. Canned chickpeas are ready to go without soaking. Pre-chopped dill and onion make prep easier. Whip up dressing while beets steam. Keep leftovers fresh up to three days in airtight container; freeze cooked beets only.