Tomato, chickpea and barley salad
- 1 cup pearl barley
- juice of 2 lemons
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, crushed
- ¼ cup tahini
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 400g mixed tomatoes, large ones halved or quartered
- 100g baby spinach leaves
- 2 tablespoons pumpkin seeds, toasted, to serve
- 2 tablespoons sunflower seeds, toasted, to serve
1 Place barley in a saucepan and cover with water. Cover pan with lid and bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes or until just tender. Drain.
2 Meanwhile, put 2 tablespoons lemon juice, oil and garlic in a screw-top jar. Shake well and set aside. In another screw-top jar, place tahini, ¼ cup lemon juice and two tablespoons water. Shake well to combine. Consistency should be not too runny and not too thick.
3 Transfer cooked barley to a large mixing bowl. Add chickpeas, then pour over garlic dressing, tossing gently to combine. Add tomatoes and half the spinach leaves, stirring gently to combine. Spread remaining spinach over base of serving bowl. Top with barley salad, then drizzle over tahini dressing. Serve scattered with toasted pumpkin and sunflower seeds.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 2.4g
Dietary fibre 13.1g
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