May 08, 2017

Chickpea-Barley Salad served with Goat Cheese, Pistachio & dash of Honey

"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."

Cuisine: World | Recipe Category: Salad | serving: 4
Prep Time: 10 Minutes | Cook time: 15 Minutes | Cool time: 1 Hour


For Salad
Pearled Barley
½ cup (Dry)
1/3 cup (Dry)
Bell peppers (I used Green, Red and Yellow)
1 cup
Spring onion
½ cup or 4 strings
Carrot, chopped
1 cup or 2 medium
Pistachio, roasted
¼ cup
Olive oil
3 Tsp. (Divided)
Cumin powder
1 Tsp.
Lemon juice
2 Tsp.

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

Step By Step Instruction: [Hide Images]

For Salad
  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.
  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.

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