Korean Honey Chickpea Cucumber Salad
What Started it all:
Chickpeas, Cucumber, honey, pressure cooker
This Korean-inspired recipe is a delightful blend of flavors and textures, perfect for a refreshing and healthy meal for four people. It’s all about bringing together fresh ingredients and creating a dish that celebrates the joy of cooking and eating together as a family.
Ingredients
- 2 cups of chickpeas
- 1 large cucumber
- 2 tablespoons of honey
- Water for the pressure cooker
Instructions
- Rinse the chickpeas thoroughly under cold water.
- Place the chickpeas in the pressure cooker and add enough water to cover them.
- Cook the chickpeas in the pressure cooker according to the manufacturer's instructions until they are tender.
- While the chickpeas are cooking, slice the cucumber into thin rounds.
- In a small bowl, mix the honey with a splash of water to create a light dressing.
- Once the chickpeas are cooked, drain them and let them cool.
- In a large mixing bowl, combine the cooked chickpeas, cucumber slices, and the honey dressing.
- Toss everything together gently to ensure the ingredients are well coated with the dressing.
- Let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the Korean honey chickpea cucumber salad as a delightful side dish or a light, healthy meal for four.