This chickpea salad combines green lentils along with an abundance of herbs that make the dish explode in your mouth. Then toss in tomatoes, black olives, and feta cheese to make it even more irresistible. This Mediterranean salad is packed with flavor and the splendid colors make you want to just gobble it up.
I like to serve this divine salad as a side dish, but it would definitely work as a vegetarian main course. It is also great for anyone looking for a new recipe for meatless Mondays. I also think this salad looks so inviting that it would be great for any dinner party.
Instant Pot Chickpeas are so easy
I made this dish using the Instant Pot® so I can take advantage of both the pressure cooking and slow cooking functions all in one pot. However, you can make it just as easily in any multi-cooker. If you want to make it only in a slow cooker, you can use canned chickpeas and then you can skip the pressure cooking steps altogether. All you need to do is get that slow cooker humming and you will have yourself a mouthwatering dish.
No Instant Pot? Make this chickpea salad using your slow cooker!
When I forget to soak the dry chickpeas overnight and have a craving for this salad, I use canned chickpeas, or garbanzo beans as they are often called. Another option is to make-ahead batches of chickpeas in the Instant Pot as they store very well. I seal them tightly in a jar and then refrigerate them for up to 5 days or freeze them in freezer-safe containers. It is always helpful to measure the amount you are storing (I typically store in 1 cup measures.) so you know exactly what you have available for any recipe you want to add chickpeas to or as a topper to any salad you prefer.
Chickpea Salad with Lentils and Mediterranean Flavors
- 1 ½ cups dried chickpeas, rinsed
- 1 sprig fresh thyme
- 1 teaspoon chopped fresh parsley
- 3 cups water
- 5 tablespoon virgin olive oil, divided
- 1 cup dried French green lentils
- 1 teaspoon herbes de Provence
- ½ teaspoon kosher salt
- 1 ¾ cups ready-to-use vegetable broth
- 4 tablespoon dry white wine, divided
- 1 clove garlic, minced
- ½ cup chopped fresh mint
- 12 oz cherry tomatoes, quartered
- ¼ cup chopped black olives
- ½ cup crumbled feta cheese
- In the inner pot, combine chickpeas, thyme, parsley, water and 1 tablespoon (15 mL) oil, stirring well.
- Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Sealing. Press Manual; the indicator will read “High Pressure.” Use the + button to increase the time on the display to 38 minutes.
- When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The chickpeas should be tender. (If more cooking is needed, cover the pot and press Sauté. Cook, stirring, for 3 to 5 minutes or until tender.) Drain and rinse chickpeas and set aside. Rinse and dry inner pot.
- In the inner pot, combine chickpeas, lentils, herbes de Provence, salt, broth and 1 tablespoon (15 mL) wine. Place the pot inside the cooker housing, close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Press Adjust twice to change the heat level to “Less.” Press – to decrease the time on the display to 3:00.
- When the timer beeps, remove the lid and check to make sure the lentils are firm-tender. (If more cooking is needed, reset the slow cooker to “More” for 15 minutes.) Press Cancel.
- In a small bowl, whisk together garlic, mint and the remaining wine. Gradually whisk in the remaining oil until emulsified. Drizzle over mixture in pot. Gently stir in tomatoes and olives.
- Transfer salad to a serving dish and garnish with feta.
- You can substitute a 15-oz (425 mL) can of chickpeas for the dried chickpeas. You can then eliminate steps 1 to 3 and the thyme, parsley, water and 1 tablespoon (15 mL) oil.
Note: The nutritional information provided is assuming this will be served as a main dish.