Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.

Chickpea-Broccoli Salad

This colorful blend of chickpeas, broccoli, red onion, and Kalamata olives dressed in a classic Dijon vinaigrette is the perfect dish to take on a picnic.

PREP TIME: 25 minutes

FUNCTION: Pressure/Manual (High, Low)

CLOSED POT TIME: 35 minutes

TOTAL TIME: 1 hour

RELEASE: Natural/Quick

SERVES: 4

• ¾ cup dried chickpeas, soaked overnight and drained
• 3 cloves garlic, minced
• 1 cup vegetable stock
• ½ pound broccoli florets or broccolini
• ½ cup sliced red onion
• ¼ cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped Kalamata olives (optional)
• ¼ to ½ teaspoon crushed red pepper
• Dressing
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1 tablespoon extra virgin olive oil

PREP

Combine chickpeas, garlic, and stock in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 13 minutes. When cooking is complete, use a natural release to depressurize.

While the chickpeas cook, make the dressing: Whisk lemon juice, vinegar, mustard, garlic, and olive oil in a medium bowl; set aside.

Add the broccoli to the pot. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at low pressure for 1 minute. When cooking is complete, use a quick release to depressurize. (Alternatively, stir in the broccoli, secure the lid, and let sit until the broccoli becomes tender.)

SERVE

Using a slotted spoon, transfer the contents to a serving bowl.

Combine the dressing with the beans and broccoli. Add the onion, parsley, olives (if using), and crushed red pepper; toss to coat.

Serve salad warm or chilled.