This vibrant Mediterranean barley salad pairs chewy pearled barley and chickpeas with fresh dill and parsley, bound together by a bright shallot-Dijon vinaigrette. The substantial grain and punchy dressing make it equally suited as a side dish or standalone lunch.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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
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.
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.
Store covered in the refrigerator up to 2 days. Stir before serving and add fresh herbs again if desired. The salad is best eaten cold or at room temperature and does not require reheating.
Yes. Prepare the salad up to 2 days ahead; store covered in the refrigerator. The barley and chickpeas continue to absorb the vinaigrette, deepening the flavor. Stir in fresh herbs just before serving to preserve their color and brightness.
Yes. Cook the pearled barley according to package directions (typically 25–35 minutes) until tender but still chewy. Drain well and cool slightly before mixing with the vinaigrette.
Fresh dill and parsley are core to this recipe's flavor. Basil or mint can partially replace parsley, but dill is difficult to swap without losing the dish's character. Use fresh herbs; dried will not deliver the same result.
Yes, it is both vegetarian and vegan. All ingredients are plant-based: barley, chickpeas, olive oil, lemon juice, vinegar, shallot, mustard, celery, and herbs.
Drain the barley thoroughly after cooking and rinse it briefly under cool water to stop the cooking process. Cool it to room temperature before tossing with the vinaigrette.
Mahshi
70 min
Ful Medames Recipe (Egyptian fava beans)
25 min
Mediterranean Chickpea Salad
20 min
Stove Top Stuffing Meatloaf
85 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
Za'atar Manaqish
Zahav's Silky Smooth Israeli Hummus
150 min
Casarecce Pasta Recipe with Zucchini, Ricotta and Basil Pesto
25 min
