For the garbanzo beans/chickpeas
- Place beans and water into the pressure cooker pot.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 40 minutes (this cook time will make them slightly firm, perfect for salads and homemade roasted chickpeas).
- When cooking is complete, use a natural release.
For the chickpea salad bagel
- For the chickpea salad: Add chickpea salad ingredients to a food processor. Pulse until ingredients are combined, but still chunky – we want texture, not a puree. Taste and season with extra salt, pepper, or lemon juice as needed.
- For the avocado: Lightly mash the avocado in a small bowl, keep it on the chunky side. Stir in lemon juice, salt, and pepper to taste.
- For serving: Lightly toast a whole wheat bagel. Spread each half with the avocado mash then top that with the chickpea salad. Sprinkle with Everything Bagel Seasoning (or an extra pinch of salt and cracked black pepper). Top with sprouts and crushed roasted chickpeas. Serve immediately.