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Mediterranean Chickpea Salad

Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 5 (3 cups total)
Calories: 200kcal
Author: Nisha Vora


  • Instant Pot


  • 8 ounces (227g) dried chickpeas (garbanzo beans)*
  • 3 cups (720 mL) water or low-sodium vegetable broth
  • 1 teaspoon kosher salt, plus more to taste
  • 1 small handful of fresh thyme sprigs
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds (use 1/2 teaspoon for a more subtle flavor)
  • 1/2 teaspoon freshly cracked black pepper (or whole black peppercorns)
  • 1 tablespoon extra virgin olive oil*
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup (10g) chopped flat-leaf Italian parsley


  • Add the chickpeas, water or broth, salt, thyme, garlic, bay leaves, cumin seeds, coriander seeds, salt, and pepper to the Instant Pot and stir to combine.
  • Select the Pressure Cook setting at high pressure and set the cook time to 35 minutes. If you soaked your beans for ~8 hours or overnight, set the cook time to 10 minutes.
  • Once the timer has elapsed, allow a natural pressure release for at least 10 minutes before switching the valve from Sealing to Venting to release any remaining steam.
  • Stir in the olive oil, lemon juice, parsley, and taste for seasonings, adding additional olive oil for more richness, more lemon juice for more acidity, or more salt and pepper to taste.


  • I typically don’t soak chickpeas because they cook evenly even when unsoaked (and don’t give me digestive trouble).
** Be sure to use a high-quality extra-virgin olive oil at the end to impart a rich flavor to the beans.