A Perfect Pantry

Ingredients

• 1 cup dried chickpeas
• 1 litre water (chickpeas)
• 1/2 cup burghal
• 1 cup water (burghal)
• 1 can chickpeas drained, rinsed
• 1 small red onion peeled, diced
• 150 grams feta cubed into 5mm pieces
• 3 roma tomatoes washed, diced
• 1 bunch parsley (large) washed, roughly chopped

Dressing

• 1/4 cup light olive oil
• 1/4 cup lemon juice
• 1 teaspoon rock salt

Directions

1. Place the chickpeas and 1 litre of cold water into the pressure cooker and select legumes or 40 minutes. When finished, release the pressure and allow to cool.
2. In a 500ml jug, combine the burgal and water. Allow to stand for 10 minutes. Drain through a strainer and set aside for 2 minutes.
3. Place all ingredients in a large salad bowl and toss to combine.
4. Add all of the salad dressing ingredients to a clean glass jar and shake for 1 minute. Pour over salad and serve with pita breads.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker