Barley, Chickpea & Mushroom Salad with Lemon-Balsamic Dressing
25 minutes
803 reads
About Barley, Chickpea & Mushroom Salad with Lemon-Balsamic Dressing
This vibrant barley salad is a delightful blend of textures and tastes, featuring chewy barley, earthy mushrooms, and creamy chickpeas. Crisp cucumber and juicy tomatoes add freshness, while spring onions provide a subtle bite. It's the perfect light lunch, side dish, or even a satisfying vegetarian dinner.The star of the show is a zesty lemon-balsamic dressing that perfectly complements the salad's ingredients. The bright acidity of the lemon juice cuts through the richness of the olive oil and balsamic vinegar, creating a harmonious balance of flavors.Best served chilled, this salad is a healthy and refreshing option for warm weather. Prepare it ahead of time for a stress-free meal or potluck contribution.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Salad Ingredients
- 1 cup Barley pearl barley is recommended; rinse thoroughly before cooking.
- 1 cup Chickpeas kabuli chickpeas, canned or cooked from dried; drained and rinsed.
- 1 cup Mushrooms cremini, button, or mixed mushrooms; stems removed and sliced.
- 1 cup Cucumber english cucumber or regular cucumber, thinly sliced or diced.
- 1 cup Tomatoes cherry or roma tomatoes, halved or quartered.
- 1/4 cup Spring Onions finely chopped, white and green parts.
Lemon-Balsamic Dressing
- 2 tbsp Balsamic Vinegar
- 3 tbsp Olive Oil extra virgin olive oil preferred.
- 1 tbsp Lemon Juice freshly squeezed is best.
- 1 tsp Salt to taste.
- 1/2 tsp Pepper freshly ground., black
Instructions
Cook the Barley
- Cook barley according to package directions, usually by simmering in 2 cups of water until tender. Drain well and set aside to cool.
Prepare the Vegetables
- While the barley cooks, prepare the remaining salad ingredients: slice or dice the cucumber, chop the tomatoes, and finely chop the spring onions.
Make the Dressing
- In a small bowl or jar, whisk together the balsamic vinegar, olive oil, lemon juice, salt, and pepper until emulsified.
Assemble the Salad
- In a large bowl, combine the cooked barley, chickpeas, mushrooms, cucumber, tomatoes, and spring onions.
Dress and Chill
- Pour the dressing over the salad and toss gently to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. Serve cold.
Recipe Notes
Expert Tips
- For extra flavor, add a tablespoon of chopped fresh herbs like parsley, dill, or mint to the salad.
- Roasted vegetables, such as bell peppers or zucchini, would make a delicious addition to this salad.
- If you prefer a creamier dressing, add a tablespoon of plain Greek yogurt or mayonnaise to the balsamic dressing.
- To make this salad ahead of time, prepare all the ingredients separately and store them in airtight containers in the refrigerator. Combine just before serving to prevent the vegetables from becoming soggy.
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Recipe Nutrition
Calories: 124kcalCarbohydrates: 20gProtein: 3gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gSodium: 855mgFiber: 3gSugar: 2g
Donna George
Articles: 29
3 Comments
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Looks so delicious! Thanks for the recipe.
I’m excited to make this at home!
What a delicious recipe! Thanks for posting.