Korean Honey Chickpea Cucumber Salad

Korean Honey Chickpea Cucumber Salad
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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.


  • 2 cups of chickpeas
  • 1 large cucumber
  • 2 tablespoons of honey
  • Water for the pressure cooker


  1. Rinse the chickpeas thoroughly under cold water.
  2. Place the chickpeas in the pressure cooker and add enough water to cover them.
  3. Cook the chickpeas in the pressure cooker according to the manufacturer's instructions until they are tender.
  4. While the chickpeas are cooking, slice the cucumber into thin rounds.
  5. In a small bowl, mix the honey with a splash of water to create a light dressing.
  6. Once the chickpeas are cooked, drain them and let them cool.
  7. In a large mixing bowl, combine the cooked chickpeas, cucumber slices, and the honey dressing.
  8. Toss everything together gently to ensure the ingredients are well coated with the dressing.
  9. Let the salad sit for a few minutes to allow the flavors to meld together.
  10. Serve the Korean honey chickpea cucumber salad as a delightful side dish or a light, healthy meal for four.

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