Pressure cooker chickpeas
Chickpeas make a great base for a refreshing summer salad that will keep you filled up!
I didn’t eat a lot of chickpeas before getting a pressure cooker. The only time I had chickpeas was as a hummus dip. As I am exploring more of eating more vegetables in my diet, chickpeas were introduced as something that could keep me fuller longer. Chickpeas are cheap but the thought of eating all that canned food did not sound appetising to me. Enter the pressure cooker, with some planning chickpeas can be ready for dinner in less than 30 minutes! You could use a microwave to cook chickpeas too (it’s faster but jury is still out to see if it is better).
- 1 cup chickpeas
- 2 medium tomatoes, diced
- 1 avocado, diced
- 1/2 red onion, diced
- Lemon juice
- 2 tbsp extra virgin olive oil
- Soak the chickpeas for 2-4 hours. Best is to soak it overnight
- Put chickpeas into pressure cooker and cook on high for 25 minutes. If you didn’t soak the chickpeas, you would chickpeas for 35 minutes. Water doesn’t get absorbed by the chickpeas so just pour enough to cover the chickpeas
- While the chickpeas are cooking, we can get working on the quick summer salsa of avocados, tomatoes and onion. Mix ingredients with the oil. Use salt to season
- When chickpeas are done, use the quick release method to release the pressure.
- Mix ingredients together
Feel free to add any other herbs or veggies to suit your mood today!