Chickpea Avocado Salad in the Pressure Cooker Style
This refreshing and vibrant salad combines tender chickpeas with creamy avocado and crisp fresh vegetables, all enhanced by a bright lemon dressing. Perfect for a quick, no-fuss lunch or light dinner, it’s easy to prepare and packed with flavor.
Ingredients
Main ingredients
- 2 cups cooked or canned chickpeas if using canned, drain and rinse well
- 2 tomatoes dice chunky
- 2 Persian or Lebanese cucumbers sweeter and thinner skinned than regular cucumbers
- ½ red onion slice thin or dice
- 1 ripe avocado creamy, not hard or mushy
- a handful parsley leaves chop finely
- 1-2 lemons squeezed fresh
- 5 tablespoons extra virgin olive oil for dressing
- sea salt season to taste
Instructions
Instructions
- If using dried chickpeas, soak them overnight.
- Add chickpeas to pressure cooker with water covering about an inch above them. Close the lid with sealing ring in place.
- Set pressure cooker to high pressure and cook chickpeas for 15 minutes.
- Use quick release to drop the pressure fast, then drain chickpeas if needed and let cool.
- Dice tomatoes, cucumbers, and red onion into bite-sized pieces.
- Slice or cube avocado and finely chop parsley.
- In a large bowl, combine chickpeas and fresh vegetables.
- Squeeze lemon juice over mix, drizzle olive oil, season with sea salt, and gently toss together.
- Serve immediately or chill for 10 minutes to let flavors mingle.
Notes
This salad keeps well in the fridge for about 3 days. Store dressing separately and add before serving to keep veggies fresh. Add more lemon juice if flavors mellow, and feel free to bulk it with fresh greens like spinach or arugula.