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Chickpeas with Lemon, Feta, and Fresh Dill
TOTAL TIME: 5 minutes
ACTIVE TIME: 5 minutes
YIELD: Serves 8
1/4 cup extra-virgin olive oil
Freshly squeezed juice of 1 large lemon
1 teaspoon honey
Pinch of salt
Pinch of freshly ground black pepper
1 medium english cucumber, peeled, quartered, and sliced 1/4 inch thick
1 cup diced feta cheese (about 4 ounces)
2 1/2 cups cooked chickpeas (see page 92), warm or at room temperature
1 large bunch fresh dill (about 2 ounces), large stems removed, fronds finely chopped
1. Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
2. Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.