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

Cook Mode Prevent your screen from going dark

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