Barley Chickpea Mushroom Salad With Balsamic Dressing
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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.
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Ingredients
- 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 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon lemon juice
- Salt to taste
- Freshly Milled Pepper to taste
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Instructions
- 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.
Notes
- For added crunch and health element, you can add slivered almonds or chopped walnuts.
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