Sicilian Style Chickpea Salad

Instant Pot Friendly

Makes 5 cups

2 cups dry chickpeas, cooked with 1 teaspoon salt

2 stalks celery, minced

1 cup Italian parsley, minced (I cook the stems tied together with the chickpeas)

¼ cup raisins, minced

¼ cup whole pine nuts, or pepita seeds, minced

Parmesan on the table

Dressing

6 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

¼ teaspoon sea salt or to taste

¼ teaspoon red chili flakes

1 teaspoon fresh sage, minced

1 teaspoon fresh rosemary, minced

2 cloves garlic, minced

1 teaspoon anchovy fish sauce (optional)

Cook chickpeas, soaked if you are using the stovetop or a slow cooker. Unsoaked if using an Instant Pot (45 minutes at HP with a NR). Cook with water to cover and 1 teaspoon sea salt. Blend the dressing ingredients together in a small food processor. Prepare the raisins, parsley and celery. Drain the chickpeas and add to a salad bowl. Add the minced raisins, seeds or nuts, celery and parsley. Pour the dressing over and combine. Taste and add salt if needed. Serve at room temperature with parmesan on the table.