This collection of vegan salad recipes are sure to please everybody, like this delicious barley salad packed with fresh veggies and lemon flavor.The recipe makes 4 regular servings or or 6 smaller sides.
Prep Time20 minutesmins
Cook Time30 minutesmins
Cooling time40 minutesmins
Total Time1 hourhr30 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: barley salad
Servings: 4
Calories: 363kcal
Author: Katia
Ingredients
BARLEY SALAD
1 cup(200 grams)uncooked pearled barley, rinsed
3 cups(720 ml)water
½ tspsalt
9oz(250 grams)cherry tomatoes, halved
1(7oz/200 grams)cucumber, seeds removed and diced (see notes)
1 can(15oz/400 grams)chickpeas, rinsed and drained
1avocado, cubed
⅓cupfresh parsley, chopped
½red onion, chopped (optional)
LEMON DRESSING
3Tbspextra virgin olive oil, plus more to taste
2 ½Tbsplemon juice
1 Tbsplemon zest (1 large lemon)
1garlic clove, pressed or grated
½ scanttspDijon mustard
¾tspfine salt
½tspblack pepper
Instructions
Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!
Notes
BARLEY: rinse barley under runny water before adding to the pot, you want to wash away any dust or debris.HOW TO COOK BARLEY: you can easily double or triple the recipe, simply keep in mind the ratio of water to barley is 3 cups water for every 1 cup of barley.CUCUMBER: If using Lebanese/baby cucumbers, cut them lenghttwise and scrape out the watery seeds using a teaspoon. If using an English cucumber (the long one) removing the seeds is optional since are less watery, but sometimes they are a lot and I prefer to remove them anyway. Trust your judgement here. STORAGE/MAKE AHEAD: this barley salad keeps well in the fridge stored in air tight container for up to 4-5 days.NUTRITION FACTS: please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one small serving.