Units
Ingredients
for chickpeas
- 135 grams dried chick peas (~¾ cup)
- 1 tablespoon olive oil
- ½ carrot (cut into sticks)
- ½ large onion (cut into wedges)
- ½ rib celery (cut into sticks)
- 1 teaspoon salt
for dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh thyme (minced)
- ½ sprig fresh rosemary (minced)
- 2 grams garlic (~1 small clove, grated)
- ½ teaspoon lemon zest
- ¼ teaspoon salt
for salad
- 1 roasted red bell pepper
- 45 grams preserved lemons (about ½ a lemon chopped)
- 45 grams kalamata olives (pitted and chopped)
- 30 grams red onion (¼ small onion)
- 30 grams celery (~½ rib, diced)
- 13 grams flat leaf parsley (~⅓ packed cup, minced)
- 1 tablespoon sumac (optional)
Instructions
- Rinse the dried 135 grams dried chick peas well and soak them in plenty of water overnight.
- The next day, drain and rinse the chickpeas.
- In a pressure cooker over medium-high heat, add 1 tablespoon olive oil, the ½ carrot, ½ large onion, and ½ rib celery in a single layer and fry them undisturbed until browned on one side. Flip and brown the other side.
- Add drained chickpeas and then slowly add enough water to cover the chickpeas by 1-inch. Add the 1 teaspoon salt and then seal the lid, setting the pressure to high.
- Turn up the heat to high and let the cooker come up to full pressure (it should make a loud whistling noise). Set the timer for 15 minutes and then lower the heat so that you're getting a low steady whistle. If the whistling stops, just turn up the heat a bit.
- When the timer is up, turn off the heat and let the pressure drop naturally.
- When the pressure has dropped open the lid and discard the vegetables. Ideally you'll want to let the chickpeas cool in the liquid and soak overnight, but if you're in a hurry, you can cool the chickpeas quickly by putting the pot in a large bowl full of ice water for about 15 minutes.
- To make the dressing whisk together the 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh thyme, ½ sprig fresh rosemary, 2 grams garlic, ½ teaspoon lemon zest and ¼ teaspoon salt.
- Roughly chop the chickpeas and add them to a bowl with the 1 roasted red bell pepper, 45 grams preserved lemons, 45 grams kalamata olives, 30 grams red onion, 30 grams celery, 13 grams flat leaf parsley, 1 tablespoon sumac and dressing.
- Mix everything together and serve as a sandwich or salad.
Nutrition
Calories 341kcalCarbohydrates 34gProtein 10gFat 19gSaturated Fat 3gPolyunsaturated Fat 3gMonounsaturated Fat 13gSodium 1408mgPotassium 579mgFiber 11gSugar 8gVitamin A 2325IUVitamin C 19mgCalcium 90mgIron 4mg