Instant Pot Chickpeas with Za'atar, Lemon and Crispy Garlic

Name: Instant Pot Chickpeas with Za'atar, Lemon and Crispy Garlic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (200 g) dried chickpeas, soaked overnight and drained, soaked overnight (8–12 hours) and drained; 3 cans (15 oz each) (1275 g) canned chickpeas, drained and rinsed (alternative to dried), drained and rinsed (optional); 3 cups (710 ml) water; 6 (30 g) garlic cloves, thinly sliced; 4 tablespoons (60 ml) extra-virgin olive oil; 1 teaspoon (5 ml) sea salt; 2 tablespoons (15 g) za'atar spice blend; 3 tablespoons (45 ml) fresh lemon juice; ½ teaspoon (2½ ml) ground cumin; ¼ teaspoon (1.3 ml) Aleppo pepper or red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

Tender, flavorful chickpeas cooked under pressure in the Instant Pot, then finished with a vibrant mix of za'atar, bright lemon juice, and golden crispy garlic chips. This Levantine-inspired side dish is naturally vegan, protein-rich, and comes together quickly—perfect as a standalone meal, a grain bowl component, or served with flatbread for scooping.

Prep: 10 min
Cook: 25 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 3 cups cooked chickpeas)

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Steps

Before you start

If using dried chickpeas, soak them overnight (8–12 hours) and drain; canned chickpeas can be used straight from the can.
Have all ingredients measured and ready before starting, as the Instant Pot process moves quickly.
Check that your Instant Pot has a lid vent and is clean and ready to seal.

1
Sauté garlic chips
- In a small skillet, warm 2 tablespoons of the olive oil over medium heat.
- Add the thinly sliced garlic cloves and cook for 3–4 minutes, stirring frequently, until they turn light golden and smell fragrant.
- Be careful not to let them brown too dark.
- Transfer the crispy garlic and oil to a small bowl and set aside.
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Ready when: Garlic is light golden and fragrant; not dark brown.
Tip: Watch carefully—garlic burns easily. If it starts to darken at the edges, pour into the bowl immediately to stop cooking.
2
Add chickpeas to Instant Pot
- Pour 3 cups of water into the Instant Pot.
- Add the soaked and drained chickpeas (or canned chickpeas if using), 1 teaspoon sea salt, and 0.5 teaspoon ground cumin.
- Stir to combine.
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Ready when: All ingredients are submerged and mixed evenly.
Tip: If using canned chickpeas, reduce cook time to 5 minutes high pressure (step 3).
3
Pressure cook chickpeas
- Close the Instant Pot lid and ensure the vent is set to 'sealing' (not venting).
- Cook on high pressure for 15 minutes if using soaked dried chickpeas, or 5 minutes if using canned chickpeas.
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Ready when: Instant Pot reaches pressure and finishes the countdown.
Tip: Dried chickpeas may take longer to pressurize; be patient and don't open the lid early.
4
Natural pressure release
- Once cooking is complete, allow the Instant Pot to release pressure naturally for 10 minutes.
- Then carefully move the vent to 'venting' to release any remaining steam, and open the lid once fully depressurized.
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Ready when: No steam escapes when you move the vent to venting position.
Tip: Do not use quick release for this recipe, as it can cause the chickpeas to split or become mushy.
5
Drain excess liquid
- Carefully drain the chickpeas in a fine-mesh strainer, saving about ¼ cup of the cooking liquid (the liquid is starchy and adds body to the dish).
- Pour the drained chickpeas back into the Instant Pot or a large bowl.
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Ready when: Chickpeas are separate and excess water has drained.
Tip: Keep the reserved cooking liquid nearby to adjust consistency if the final dish is too dry.
6
Finish with seasonings
- To the drained chickpeas, add the remaining 2 tablespoons of olive oil, 2 tablespoons za'atar, 3 tablespoons fresh lemon juice, and 0.25 teaspoon Aleppo pepper (if using).
- Stir gently but thoroughly to coat all the chickpeas.
- Taste and adjust salt and lemon juice as desired.
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Ready when: Chickpeas are evenly coated with herbs and oil; the mixture glistens.
Tip: Add the reserved cooking liquid a tablespoon at a time if the mixture seems too dry; the dish should be saucy but not soupy.
7
Plate and garnish
- Transfer the chickpeas to a serving bowl or platter.
- Top with the crispy garlic chips and their reserved oil, and scatter the fresh chopped parsley over the top.
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Ready when: Dish is plated and garnishes are visible on top.
Tip: Serve warm or at room temperature; the flavors develop and meld as it sits for a few minutes.

Good to know

Tips

Soaking dried chickpeas overnight reduces cooking time and can make them easier to digest; if you forget, use canned chickpeas instead.
Za'atar spice blends vary by brand and region—some are more lemony, others more herbaceous. Taste as you go and adjust the amount or the lemon juice balance.
The crispy garlic chips are best made fresh shortly before serving, but you can cook them up to 4 hours ahead and store them in an airtight container; rewarm in a low oven (300°F / 150°C) for 2–3 minutes before serving to restore crispness.
This dish is excellent served warm or at room temperature alongside grains, fresh vegetables, hummus, or flatbread, making it versatile for meal prep and entertaining.

Make ahead

Chickpeas can be cooked and stored plain (without the finishing oil and seasonings) up to 3 days ahead. Refrigerate in an airtight container. Reheat gently in a skillet or in the Instant Pot with a splash of water, then finish with the olive oil, za'atar, lemon juice, and crispy garlic just before serving for maximum freshness and texture.

Storage & reheating

Refrigerate leftover chickpeas in an airtight container for up to 4 days. The dish is best eaten within 2 days while the crispy garlic stays crunchy; after that, garlic will soften. Reheat gently in a skillet over medium heat, adding a splash of water or reserved cooking liquid if needed. Freeze the plain cooked chickpeas (without oil, za'atar, or garlic) for up to 3 months; thaw and reheat before finishing as described in the make-ahead note.

Substitutions

dried chickpeas, soaked overnight and drained → canned chickpeas (three 15-oz / 425 g cans), drained and rinsed. Saves 15 minutes of cooking time; reduce high-pressure cooking to 5 minutes.
za'atar spice blend → 2 tablespoons finely ground sumac mixed with 1 tablespoon dried thyme and a pinch of sesame seeds. Replicates the tangy, herbal flavor of za'atar if the blend is unavailable.
fresh lemon juice → Fresh lime juice or white wine vinegar (3 tablespoons). Maintains the bright acidity and tang; adjust to taste.
Aleppo pepper or red pepper flakes → Omit entirely or use 1/4 teaspoon cayenne pepper for more heat. The dish is flavorful without heat; adjust based on your preference and Aleppo pepper availability.