- 2c dry garbanzo beans
- 2 chicken breasts, seasoned
- 1 block feta cheese, Mediterranean seasoned
- 1 medium red onion, diced
- 1 bell pepper, red, diced
- 3 tomatoes, diced
- 5-6 mini cucumbers, diced
- 1c Greek vinaigrette dressing (low carb)
- 2 pinches of salt
- 6-8 cups water
Take 2 cups of rinsed, dried garbanzo beans, put in Instant Pot. Add 6 cups of water and approximately 2 inches of salt. Set to pressure cook setting – High for 45 minutes. After cook time allow 15 minutes natural release, then manual release. Remove cooked beans from IP, keep moist in bean liquid. Set to side.
Add rack to Instant Pot. Put chicken breasts on rack, making sure to prevent overlap. Add 1-2 cups of water to bottom of cooking pot. Set to pressure cook setting – High for 20 minutes. After cook time allow 10 minutes natural release, then manual release. Remove cooked chicken and shred – can also dice if wanting finer texture.
Combine drained, cooked garbanzo beans and shredded chicken into large bowl. Crumble entire block of feta cheese into mixture. Stir thoroughly.
Using either a knife or food chopper, dice red onion, bell pepper, tomatoes (which do better using knife), and cucumbers. Add the diced veggies to the bean-chicken-cheese bowl. Mix until all ingredients are thoroughly combined.
Stir in Greek dressing until salad is evenly coated.
