Name: Mediterranean Barley Salad
Yield: 5 servings
Ingredients: 1 cup barley, uncooked; 1 can chickpeas, drained and rinsed; 1 cup cherry tomatoes, quartered; 1 cup cucumber, diced; 1 medium red bell pepper, diced; 1/2 cup red onion, diced; 1/2 cup kalamata olives, pitted and chopped; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup parsley, finely chopped; 2 tbsp dill, finely chopped; 3 tbsp olive oil; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 2 cloves garlic, grated or crushed; 1 tsp Dijon mustard; to taste salt; to taste pepper

Estimate, per serving

Cal: 358
Protein: 12g
Carbs: 51g
Fat: 13g
Sodium: 237mg
Fiber: 13g

Ingredients

barleyuncooked: 2 3/8 cup
chickpeasdrained and rinsed: 2 3/8 can
cherry tomatoesquartered: 2 3/8 cup
cucumberdiced: 2 3/8 cup
red bell pepperdiced: 2 medium
red oniondiced: 1.2 cup
kalamata olivespitted and chopped: 1.2 cup
sun-dried tomatoeschopped: 5/8 cup
parsleyfinely chopped: 5/8 cup
dillfinely chopped: 4.8 tbsp
olive oil: 7.2 tbsp
lemon juice: 4.8 tbsp
red wine vinegar: 2 3/8 tbsp
garlicgrated or crushed: 5 cloves
Dijon mustard: 2 3/8 tsp
salt: to taste
pepper: to taste

Method

01Cook barley according to package directions. Drain and rinse under cool water to cool.
02Combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, kalamata olives, sun-dried tomatoes, parsley, and dill in a large bowl.
03Whisk olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, salt, and pepper in a small bowl until combined.
04Add cooled barley and dressing to the vegetable bowl and mix well.

Fits

Vegan
Vegetarian
Pescatarian