Chickpea-Barley Salad with Goat Cheese

This chickpea-barley salad serve on a bed of greens garnished with goat cheese, roasted pistachio and dash of honey is perfect meal for salad lovers. This salad combo is very healthy as well as very delicious, full of flavors, texture and crunch.

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Step by Step Instruction with Photos

1. Rinse and wash barley. Boil 4 cup water and barley in saucepan and cook for 20 minutes on medium low heat. Or until barley is al-dente. Drain excess water and keep aside.
2. Rinse and soak chickpeas overnight or for at least 8 hours. Pressure cook for 2-3 whistle with enough water, drain and keep aside.

3. Chop carrots, pepper and scallions.
4. Heat 1 tsp oil in pan over medium low heat. Add carrot and cumin and stir to coat. Cook for 10 minutes, stirring occasionally.

5. Add pistachios, mix well and cook for 2-3 minutes. Switch off the heat and transfer in a bowl with cooked chickpeas and barley.

6. Add chopped peppers and spring onion.Squeeze lemon juice and season with salt as required. 

7. Add remaining 2 Tsp. olive oil. Mix well. Cover and refrigerate overnight or at least for 2 hours before serving.

8. In a salad bowl serve the chickpea- barley mixture on a bed of spring mix.
9. Sprinkle goat cheese and dash of honey.
10. Garnish with pistachio and enjoy this healthy bowl of meal.

Recipe Card

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Chickpea-Barley Salad with Goat Cheese

Author: Rekha Nahata Cooking Method: Pan Roasting, Pressure Cooking Cuisine: World Courses: Salads Recipe Keys: H Healthy recipe H Homemade

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Rest Time 1 hour Total Time 1 hr 25 mins Servings: 4 Best Season: Suitable throughout the year

Description

This chickpea-barley salad serve on a bed of greens garnished with goat cheese, roasted pistachio and dash of honey is perfect meal for salad lovers.

Ingredients

Servings

For Salad

• ½ cup Pearled Barley (dry)
• ¹⁄₃ cup Chickpea (dry)
• 1 cup Bell peppers ((I used Green, Red and Yellow))
• ½ cup Spring onion
• 1 cup Carrot (chopped)
• ¼ cups Pistachio (roasted)
• 3 Tsp. Olive oil
• 1 Tsp. Cumin powder
• 2 Tsp. Lemon juice

For Serving

• 4 cups Spring mix or baby green of your choice ((Spinach, Kale, Arugula, Radicchio, Lettuce etc))
• ¼ cup Goat cheese
• 2-3 Tbsp. Honey
• Pistachio (For garnishing)

Instructions

1. Rinse and soak chickpeas overnight or for at least 8 hours. Pressure cook for 2-3 whistle with enough water, drain and keep aside.
2. Rinse and wash barley. Boil 4 cup water and barley in saucepan and cook for 20 minutes on medium low heat. Or until barley is al-dente. Drain excess water and keep aside.
3. Chop carrots, pepper and scallions. Heat 1 tsp oil in pan over medium low heat. Add carrot and cumin and stir to coat. Cook for 10 minutes, stirring occasionally.
4. Add pistachios, mix well and cook for 2-3 minutes. Switch off the heat and transfer in a bowl with cooked chickpeas and barley.
5. Add chopped peppers and spring onion.Squeeze lemon juice and season with salt as required.
6. Add remaining 2 Tsp. olive oil. Mix well. Cover and refrigerate overnight or at least for 2 hours before serving.
7. In a salad bowl serve the chickpea- barley mixture on a bed of spring mix. Sprinkle goat cheese and dash of honey. Garnish with pistachio and enjoy this healthy bowl of meal.

Keywords: Homemade, From the scratch, Healthy