The Shop
Recipes
Food
Drinks52
Home52
Community
Watch
Listen
SEARCH
Recipes
Lunch
Salad
Make Ahead
Salad Greens with Barley andĀ Chickpeas
by:
Chocolate Broccoli
June 20, 2011
0
0 Ratings
View
1
Review
Review
View Full Recipe to Save
Serves
4
Ingredients
1
cup
uncooked pearl barley
2
cups
fat free, low sodium vegetable broth
1
cup
mixed baby greens
1
cup
red or orange bell pepper, chopped
1
cup
mushrooms, chopped
1
/
2
cup
red onion, chopped
3
tablespoons
sun dried tomatoes, diced
15.5
ounces
can chickpeas, rinsed and drained
2
tablespoons
fresh squeezed lemon juice
2
tablespoons
extra virgin olive oil
2
tablespoons
white balsamic vinegar
1
/
2
teaspoon
salt
1
/
2
teaspoon
black pepper
2
tablespoons
pistachios, chopped
Directions
Cook barley according to package directions, using vegetable broth; omitting salt.
Combine barley, bell pepper, tomatoes, and chickpeas in a large bowl.
Gently toss with salad greens.
Combine lemon juice, oil, vinegar, salt, and pepper, stirring with a whisk.
Drizzle over barley mixture, and toss.
Sprinkle with pistachios.
Tags:
Salad
American
Vegetable
Vinegar
Chickpea
Bean
Lemon Juice
Pistachio
Grains
Bell Pepper
Barley
Make Ahead
Contest Entries
Your Best Picnic Dish
See Reviews
See what other Food52ers are saying.
Review
More Great Recipes
Farro With Carrots, Preserved Lemon & Crispy Chickpeas
Tomato Salad With Crispy Spiced Chickpeas
Roasted Squash, Red Onion and Chickpea Salad
Summer Vegetable, Farro and Chickpea Salad
Popular on Food52
11 Easy Dinner Recipes for When It's Been a Loooong Week
How to Pack the Ultimate Carry-On Bag of Airplane Snacks
OK, I'll Bite: What Are Ramps?
Continue After Advertisement
1 Review
Write a Review
Lizthechef
June 20, 2011
Great colors and a perfect summer meal - or picnic!
Back to top
See what other Food52ers are saying.