Chickpea Salad with Parsley, Lemon, Tomatoes and Barley

I wanted to post a recipe in honor of my “soul circle friends” that recently participated with me in an excellent class given by Soul Nurturer Annie Burnside.  (Comment:  This class was amazing!  We studied modern day masters from Deepak Chopra to Brian Weiss—extremely cool).  I looked for a recipe that seemed to feed my soul, yet was also in tune with the spring and upcoming summer season.  I found this salad, and I even tested it on my neighbors who loved it.  This salad is really more of a main meal.  Hearty and filling, yet inspired with the tastes of summer.


2 cups dried barley, cooked*
1/4 cup olive oil
½ teaspoon ground coriander seed
2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed and drained
1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
1/2 cup chopped fresh parsley
1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
1 garlic clove, minced
1/4 teaspoon dried crushed red pepper
1 cup fresh Sun Gold tomatoes, washed and halved
¼ -1/2 cup fresh basil, washed and chopped

*Other grains like farro or bulgur and others would work just as well.  I was looking for a chewy, “soul satisfying” texture.

 Directions:  Rinse barley. For easier digestion, you can soak your grains.  The method is to leave grains covered with non-chlorinated water, plus an acidic medium, for about 7-8 hours (a longer time is okay too).  The amount of acidic medium is 1 tablespoon for every 1 cup of grains.  Your best choices for an acidic medium are lemon juice or vinegar. 

Combine remaining ingredients in large bowl. Season salad to taste with salt and pepper (about ¼ teaspoon each).  (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

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