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Per serving
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- 1
Cook the barley
Cook the pearl barley according to package directions, then remove from heat. Transfer to a bowl and let it cool completely.
- 2
Make the dressing
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, pepper, and dried oregano until combined.
- 3
Assemble and chill
Stir the cooled barley into the dressing along with the rinsed and drained garbanzo beans, chopped cucumber, halved cherry tomatoes, chopped red onion, chopped Greek olives, crumbled feta, roasted red pepper strips, minced parsley, and chopped mint. Cover and refrigerate for at least 30 minutes before serving.
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Mediterranean Barley Salad with Feta and Chickpeas
Created by: CleanPlateClub
Ingredients
- 1 cup pearl barley
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 garlic cloves
- 1 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp dried oregano
- 15 oz garbanzo beans
- 1 1/2 cup cucumber
- 1 cup cherry tomatoes
- 1/2 cup red onion
- 1/2 cup Greek olives
- 1/2 cup feta cheese
- 1/4 cup roasted red peppers
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
Instructions
- Cook the barleyCook the pearl barley according to package directions, then remove from heat. Transfer to a bowl and let it cool completely.
- Make the dressingIn a large bowl, whisk together the olive oil, lemon juice, minced garlic, salt, pepper, and dried oregano until combined.
- Assemble and chillStir the cooled barley into the dressing along with the rinsed and drained garbanzo beans, chopped cucumber, halved cherry tomatoes, chopped red onion, chopped Greek olives, crumbled feta, roasted red pepper strips, minced parsley, and chopped mint. Cover and refrigerate for at least 30 minutes before serving.