BARLEY-CHICKPEA SALAD

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BARLEY-CHICKPEA SALAD image

Categories     Bean

Yield 2-3

Number Of Ingredients 14

DRESSING:
2 TBS lemon juice
2 TBS olive oil
red pepper flakes, to taste
1/2 tsp salt & 1/8 tsp pepper
SALAD:
1/2 cup hull-less barley, cooked until done in broth and drained (makes about 1.5 cups cooked barley)
1/2 can chickpeas, drained (175 g drained weight)
1-2 green onions, thinly sliced
3-4 TBS 1/3-inch diced dried tomatoes (I used oven roasted cherry tomato halves, diced)
1/3 cup 1/4-inch diced yellow bell pepper
2 TBS chopped parsley
TO SERVE:
2-3 cups arugula

Steps:

  • Mix dressing in shallow 4-cup bowl. Stir in salad ingredients. Cover and refrigerate for several hours, stirring occasionally. Let sit at room temp for 1 hour before serving. Line plate with arugula and mound salad on top.

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