Ingredients

Chickpea Salad

Amount	Ingredients
180g	chickpeas, dry*
320g	cucumber, diced
45g	tomatoes, diced
22g	shallots or red onion, finely diced
20g	cilantro, chopped

Citrus Tahini Dressing

Amount	Ingredients
75g	tahini
50g	lime juice, fresh
40g	lemon juice, fresh
26g	water
½ tsp	sumac
to taste	salt

Process

1. If using dry beans, add them to instant pot, cover with water by several inches, add salt and seal lid.

Pressure: High
Time: 40 minutes
Release: Quick

2. Prepare all the ingredients (chop, dice, juice, etc.)
3. Toss everything together and taste for seasoning

Notes

• This dish is best served cold, so if using dry chickpeas, prepare them in the morning or the night before and refrigerate
• Shallots are milder than onions but super expensive; use red onions if you’re not a Rockefeller
• Can use all lemon juice or all lime juice, if that’s all you have on hand