This salad, or some version thereof, has become my go-to salad this spring / summer season. Last year was the summer of quinoa and I think this might become the summer of barley. Or maybe wheatberries (I can’t wait to try this recipe). In any case, with Burning River Farms delivering our CSA goodies weekly now, I’m trying to think of creative ways to eat up all those greens. Although few things beat a regular ol’ green salad, mixing in some grains really does make for a heartier meal.
Barley and Chickpea Salad (adapted from Cooking Light, April 2011)
1 c. uncooked pearl barley
2 c. arugula, spinach or kale, chopped
1 c. chopped bell pepper
3 Tbsp. chopped sun-dried tomatoes, packed without oil
1 c. dried chickpeas (about 2 or 3 cups cooked)
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 tsp. salt
1/2 tsp. crushed red pepper
8 kalamata olives, drained and quartered
2 Tbsp. chopped pistachios
Step 1: Prepare the chickpeas. Soak overnight, or for at least 4 hours. Rinse thoroughly before cooking. Put chickpeas in a stock pot and cover with water. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, or until chickpeas are cooked through.
Step 2: Prepare the barley.
Step 3. Mix peppers, olives, tomatoes, barley, chickpeas and greens* together.
Step 4. Whisk olive oil, lemon and spices together. Add to chickpea mixture.
Step 5: Sprinkle pistachios over each serving as desired.
* If using kale, steam it just a bit before mixing it in.