Chickpea Avocado Salad Pressure Cooker Recipe
This vibrant and healthy chickpea avocado salad combines perfectly tender chickpeas cooked in a pressure cooker with creamy avocado, tangy artichokes, and a bright lemon dressing. Ready in just 15 minutes, it’s a quick, flexible, and refreshing dish perfect for lunches or as a side.
Ingredients
Main ingredients
- 1 can chickpeas drained and rinsed - rinse ‘em good to get rid of the can stuff
- 1 ripe avocado diced - you’re gonna want it soft but not mushy
- 1 cup marinated artichoke hearts chopped - these add a nice tangy bite
- 1 apple diced - crisp little sweet pop that keeps it fresh
- ¼ cup red onion finely chopped - just a little sharpness to wake it all up
- 2 tablespoons fresh lemon juice lemon’s gotta be fresh, always
- 2 tablespoons olive oil smooths everything out real nice
- Salt and pepper to taste - don’t be shy with seasoning here
- Fresh parsley for garnish - it adds that bright, herby finish
Instructions
Instructions
- Start by combining your chickpeas, diced avocado, chopped artichoke hearts, diced apple, and the red onion in a large bowl. Handle the avocado gently so it stays chunky.
- Whisk together the lemon juice, olive oil, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad mix and toss gently to combine the flavors.
- Before serving, sprinkle fresh parsley over the salad for a pop of color and freshness.
Notes
This salad is best served fresh or chilled. You can prep chickpeas in the pressure cooker for perfect tenderness. Store leftovers in an airtight container in the fridge for up to 2 days, keeping extra dressing separate to avoid sogginess.