Chicken Chickpea Salad Pressure Cooker Recipe
This vibrant chicken chickpea salad is a quick, wholesome meal packed with tender chicken thighs, protein-rich chickpeas, and fresh vegetables tossed in a tangy honey-balsamic dressing. Perfect for a healthy lunch or dinner!
Ingredients
Main ingredients
- 1 cup raw chickpeas soaked overnight
- 16 oz boneless, skinless chicken thighs seasoned to perfection
- 2 ripe avocados peeled, seeded, and diced
- 1 cup red bell pepper diced bright and fresh
- 1/2 cup red onion diced for that zesty crunch
- 1 pint grape or cherry tomatoes halved to bring some juiciness
- 1/4 cup sundried tomatoes chopped for an intense sweet tang
- 1/4 cup fresh cilantro finely chopped
- 2 tablespoons balsamic vinegar to drizzle at the end for tangy depth
- 2 tablespoons raw honey to coat everything just right
- 2 tablespoons avocado oil to coat everything just right
- 4 cloves garlic raw or roasted
- Juice of 2 lemons to brighten the whole salad
- 1 teaspoon salt season to taste
- 2 teaspoons black pepper season to taste
- 2 teaspoons ground cumin season to taste
- 1 teaspoon onion powder season to taste
- 1 teaspoon garlic powder season to taste
- 1 teaspoon hot sauce to taste
Instructions
Instructions
- Soak your chickpeas in water overnight or for 8 hours so they soften up real nice.
- Drain and rinse those soaked chickpeas then boil them in fresh water for about an hour till tender. Drain again and set them aside.
- Preheat your grill or grill pan on medium-high heat while chickpeas finish cooking.
- Season chicken thighs with salt and pepper good and grill ‘em for about 6 to 8 minutes per side until cooked through. Then let them rest for 5 minutes so juices settle.
- Dice the rested chicken into bite-sized pieces, ready to mix into your salad.
- In a big bowl combine the chickpeas, diced chicken, avocado, red bell pepper, onion, grape tomatoes, sundried tomatoes, and fresh cilantro.
- Drizzle balsamic vinegar and raw honey over the mix. Toss gently so you don’t mash the avocado but coat everything evenly.
- Give a final taste and tweak salt, pepper or hot sauce till it suits your taste buds perfectly. Serve right away or chill for a half hour if you want it cold.
- Enjoy your vibrant chicken chickpea salad fresh and colorful.
Notes
This salad is delicious served immediately or chilled for a refreshing cold meal. Use canned chickpeas and pre-cooked chicken for a faster version. Leftovers keep well in the fridge for up to 3 days.