Chickpea Salad SALATIT HUMMUS MASLOUQ This is an authentic Lebanese recipe Soak chickpeas overnight in water. Drain. Cover with fresh water and cook under pressure for 15 minutes. (Or, just put them in the pressure cooker with a little oil and salt and a bay leaf, and cook normally for 45 minutes with a natural release at the end.) If using an open pan, several hours of cooking will be required to soften the peas. They must mash easily between the fingers. Toss well with a dressing of olive oil, lemon juice, crushed garlic and salt to taste. Sprinkle with chopped parsley. Dried broad beans or lentils may be treated in the same manner. Garbanzo (Chickpea) Salad ORIGINAL 4 cups cooked chickpeas 1/2 cup mayo 1 tablespoon mustard 1 tablespoon white rice vinegar 2 ribs celery, chopped 1/4 onion, minced salt and pepper to taste Add a pound of dry chickpeas to the pressure cooker (4 quart is big enough). Cover with water by at least 3 fingers or fill the cooker to half full. Add a tablespoon of oil and half a tablespoon of salt and a bay leaf. Put the cover on with the weight off and heat for 8 minutes on high or until steam comes out in a steady flow. Then put on the weight. Stand in front of the cooker and watch as you continue to heat the cooker on high heat, until the cooker indicates it has reached cooking pressure. Then reduce the heat to medium low and set a timer for 45 minutes. When done, turn off the burner and let the cooker cool naturally. Working in batches, roughly chop the chickpeas in the food processor. Do not puree - leave textured. Once done, combine all ingredients in a bowl and fold together. Serve with warm pita bread and slices of lettuce. NOTES: The above makes a huge amount. Cut recipe by 2.