This pearl barley & chickpea salad is hearty enough for a meal, perfect as a side, and even better made ahead. A true crowd-pleaser that never lingers on the table for long!
Print
Mediterranean Barley
- Total Time: 40 minutes
- Yield: 4 servings
Description
This vibrant salad brings together nutty pearl barley, tender chickpeas, crisp vegetables, and a lively balsamic-lemon dressing. It’s hearty enough to stand alone as a meal yet versatile as a side dish. One of the best parts? It can be prepared ahead of time, allowing the flavors to meld beautifully. Whether you’re planning a weeknight dinner, packing a lunch, or bringing a dish to share, this salad is always a crowd favorite. Fresh, colorful, and satisfying, it’s a dish that never lingers on the table for long.
Ingredients
Units
Scale
- 1 cup pearl barley, uncooked
- 2 cups water
- 1 cup arugula leaves, lightly chopped
- 1 red bell pepper, seeded and diced small
- 1 red bell pepper, seeded and diced small
- 1/4 cup chopped sun-dried tomatoes, rehydrated in hot water and then drained
- 1/2 cup small-diced red onion
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup chopped kalamata olives
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes
- 1/4 up pistachios, chopped
Instructions
- In a pot, cook the barley in the water according to package directions. Remove from the heat and let cool.
- Combine the cooked barley, arugula, bell pepper, dried tomatoes, red onion, chickpeas, and olives ina. mixing bowl.
- Sprinkle with the lemon juice, balsamic vinegar, salt, and red pepper flakes and toss well.
- Top with the pistachios and serve.
- Prep Time: 15
- Cook Time: 25
- Category: Salad
- Cuisine: Mediterranean
