Greek Garbanzo Bean Salad with Feta Tomato and Parsley Pressure Cooker Recipe

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Recipe Category: Pressure-Cooker

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Greek Garbanzo Bean Salad With Feta Tomato And Parsley Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 40 minutes at HIGH pressure

BEANS:

  • 1½ cups (9 ounces) dried garbanzo beans, rinsed and picked over
  • 6 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil

SALAD:

  • ¼ cup minced fresh flatleaf parsley
  • 2 cloves garlic, pressed
  • 1 tablespoon grated lemon zest
  • 1 ripe medium tomato, seeded and diced
  • ¼ to ½ red onion, to taste, diced
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 1/3 cup crumbled feta cheese
  • 6 sliced Kalamata olives
  • sea salt and freshly ground black pepper

Method

  1. Place the beans in a 5- to 7-quart pressure cooker
  2. Add the water, bay leaf, garlic cloves, and salt and drizzle the top with the oil
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer and cook for 40 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Natural Release method; let stand for 15 minutes
  9. Be careful of the steam as you remove the lid
  10. The chickpeas should be very tender
  11. If they are still too hard, relock the cooker, bring back to HIGH pressure, and cook for another 5 minutes, then Quick Release the steam
  12. Drain the chickpeas in a colander, reserving 1 cup of the cooking liquid
  13. Discard any loose skins that came off during cooking and the bay leaf and garlic
  14. Let cool to room temperature
  15. Keeps in an airtight container 2 to 3 days in the refrigerator in the reserved liquid; you can also drain the beans and freeze up to 4 months
  16. Place the beans in a medium salad bowl
  17. Combine the parsley, garlic, and lemon zest on a cutting board and chop them together
  18. Add to the beans, along with the tomato and onion
  19. Pour the lemon juice and oil over the mixture
  20. With a rubber spatula, toss to coat
  21. Add the feta and olives, then taste for salt and pepper
  22. This salad can be made 4 hours ahead and served chilled or at room temperature

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