- ⅓ lb. dry chickpeas
- ⅓ lb. red cabbage
- 1 red onion
- 2 ripe tomatoes
- 2 garlic cloves, whole
- 4 tbsp. mild olive oil
- 2-3 tsp. Dijon mustard
- 1 tbsp. honey
- Pink peppercorns
- Merkén (smoked ground chili) or hot paprika
- Toasted sesame seeds
- Flaked salt
- Lemon juice
- 2-3 mint leaves
Soak chickpeas in lukewarm salty water the previous day. Once soaked, drain chickpeas.
Heat plenty of water in MAGEFESA pressure cooker, season to taste and add 2 to 3 tablespoons of olive oil and the garlic cloves. Bring to a boil and add chickpeas.
Close lid securely, bring to pressure over high heat and wait until the working valve begins to release steam. Select position II, bring to pressure over high heat and wait until pressure regulating valve begins to release steam. Reduce heat to medium-low and cook for 30-35 minutes (Practika Plus, Qualix and Athenas models), 35-40 minutes (Nova model).
Once cooking time has elapsed, remove pressure cooker from heat source and release steam using the natural release method following the instructions manual.
Meanwhile, chop red cabbage and onion. Submerge them in cold water for some minutes. Peel and chop tomatoes into 1 inch cubes approximately, set aside. To prepare the dressing combine the mustard, olive oil, honey and lemon juice.
Open the lid cautiously, drain and refrigerate chickpeas to taste. To make salad, mix cooked chickpeas, red cabbage, onion and tomatoes in a shallow salad bowl.
Sprinkle with some finely chopped mint leaves, sesame seeds, merkén or hot paprika, pink peppercorns and flaked salt.