Name: Herby Chickpea and Barley Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 ½ cups pearled barley; 3 tbsp olive oil; 1 tsp fresh lemon juice; 1 tsp white wine vinegar; 1 small shallot, minced (about 2 tbsp); 1 tsp Dijon mustard; 1 (15 oz) can chickpeas, drained and rinsed; ¼ cup finely chopped celery; 2 tbsp minced fresh dill; 2 tbsp minced fresh parsley; 1 tbsp kosher salt; ½ tsp salt; ¼ tsp ground black pepper

1

Rinse barley thoroughly and place in the Suvie starch strainer set within the Suvie pasta pot (green handles) with 1 tbsp kosher salt. Input settings and cook now. Suvie Starch Cooker Settings: Grains, Barley, 25 minutes

2

While the barley cooks, whisk together 3 tbsp olive oil, 1 tsp fresh lemon juice, 1 tsp white wine vinegar, 1 small minced shallot, 1 tsp Dijon mustard, ½ tsp salt, and ¼ tsp ground black pepper in a large bowl until smooth.

3

After cooking, rinse barley with cool water and allow to drain thoroughly. Add barley, 1 can chickpeas, ¼ cup celery, 2 tbsp minced fresh dill, and 2 tbsp minced fresh parsley to the bowl with the dressing, stirring to coat. Season to taste with salt and pepper and serve.

Herby Chickpea and Barley Salad

Ingredients

13 Ingredients

Instructions

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