(Prep + Cooking Time: 45 minutes | Servings: 4)
Ingredients:

2 cups chickpeas, rinsed

2 tomatoes; chopped.

2 small cucumbers; chopped

2 bay leaves

4 garlic cloves

Water

1 tsp. olive oil

Salt and black pepper to the taste
Directions:

Put chickpeas in your instant pot

Add water, garlic and bay leaves; then stir well. close the lid and cook at High for 35 minutes.

Release the pressure naturally for 10 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; drain water and put chickpeas and garlic in a bowl

Add cucumber, tomatoes, salt, pepper and oil, toss to coat and serve