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Barley Chickpea Mushroom Salad With Balsamic Dressing

4 from 3 votes

This dish is packed with flavor, starting from barley and mushrooms for chewiness, kabuli chana for a mealy touch, cucumber for a juicy crunch, and fresh tomatoes for tang, this salad features a wide assortment of ingredients, further enhanced with a tongue-tickling dressing of peppy balsamic, refreshing lemon juice and olive oil – which does the perfect balancing act. Enjoy this salad chilled, to relish an exciting crunch and to avoid sogginess.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Recipe Taste Salty, Sour, Tangy
Servings 4


  • Ingredients For The Salad
  • 1/2 cup barley
  • 1 cup soaked and boiled kabuli chana
  • 3/4 cup sliced button mushrooms stems removed
  • 1/2 cup thick cucumber sticks
  • 1/4 cup tomatoes coarsely chopped
  • 1/2 cup finely chopped spring onions
  • Ingredients For The Dressing
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1/2 tbsp lemon juice
  • Salt to taste
  • Freshly Milled Pepper to taste


  • Combine the barley and 1.5 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid. Drain and keep aside.
  • Prepare the vegetables and rest of the ingredients for the salad.
  • Take a large salad bowl and combine all the ingredients. Toss till well combined.
  • Take a small glass jar and add all the ingredients listed under 'Ingredients For The Dressing'. Close the jar tight with a lid and shake well till all the ingredients have been mixed well. Alternately, you can simply whisk this with a fork in a bowl
  • Add the prepared dressing to the salad ingredients and toss till combined well.
  • Refrigerate for 1 hour and serve chilled.


  • For added crunch and health element, you can add slivered almonds or chopped walnuts.

Please appreciate the author by voting!

4 from 3 votes

Donna George
Donna George

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