Mediterranean Barley Salad

5 from 1 vote

This Mediterranean barley salad is fresh, hearty, and full of flavor. With chickpeas, your choice of grain, vegetables, and a zesty lemon dressing, it’s perfect as a main meal or a side dish

Prep Time10

Cook Time25

Total Time28

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

For the Salad

1 cup uncooked barley
1 can (15-19 oz) chickpeas, drained and rinsed
1 cup quartered cherry tomatoes
1 cup diced cucumber
1 medium red bell pepper, diced
1/2 cup diced red onion
1/2 cup pitted and chopped Kalamata olives
1/4 cup chopped sun-dried tomatoes optional
1/4 cup fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped

For the Dressing

3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
2 clove garlic, grated or crushed
1 tsp Dijon or grainy mustard
Salt and pepper to taste

Instructions

Cook barley according to package directions. Drain and rinse under cool water to cool.
While barley is cooking, combine chickpeas, tomatoes, cucumber, bell pepper, onion, olives, sun-dried tomatoes (optional), parsley, and dill in a large bowl.
In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, Dijon, salt, and pepper until fully combined.
Add cooled cooked barley bowl along with the dressing and mix well.

Notes

Makes approximately 8 cups of salad, or roughly 5 servings of 1.5 cup. Increase to 4 servings of 2 cups for a large meal.

Leftovers can be stored in the fridge for 3-4 days. Not suitable for freezing.

Nutrition