r0land

Hey Chris, thank you for your answer! Your post and photos were actually the inspiration for me to try this .. Sadly my result didnt look quite like yours. The problem wasn't exactly that the dressing was too thick (maybe I phrased that wrong; english isn't my first language ) the texture is one of a "liquidy mayonnaise" which I'm quite sure it is supposed to have. I think the problem is more that the dressing is too much for the amount of chickpeas which makes me wonder if I'm really supposed to use it all in the receipe or just add it "to taste". Did you use all of the dressing? Roland

Hello, I tried myself on the MCaH Pressure-cooked Chickpea Salad tonight. I followed the recipe in every detail and got some great results with the chickpeas, the dressing and the "toppings" all for themselves. When I tossed it all together as instructed, though, I got a significant different result from what I could make out on the pictures to the recipe, due to the huge amount of dressing. The delicate ingredients are all coated with a thick layer of the mayonnaise-like dressing which results in a very overpowering vinegar-lemon taste. I'm kinda confused: as the ingredients for the dressing are given with such precision I'd think I have to use it all on the salad as opposed to just "add to taste". Am I missing something? Anyone got any similar or different results? Any help is greatly appreciated! Roland