Toasted Barley-Vegetable Salad

Ingredients

  • 1 (16-ounce) can chickpeas, rinsed and drained
  • 2 medium tomatoes, seeded and chopped
  • 1 medium cucumber, peeled, seeded, and chopped
  • 2 cups low-sodium fat-free chicken broth
  • 2 teaspoons olive oil
  • 1 cup uncooked quick-cooking barley
  • ½ cup chopped fresh mint
  • + 21 more ingredients
    • ¾ cup chopped fresh parsley
    • 1 (4-ounce) package crumbled feta cheese with basil and tomatoes
    • 1 cup uncooked quick-cooking barley
    • ½ cup chopped fresh mint
    • ¾ cup chopped fresh parsley
    • 1 (4-ounce) package crumbled feta cheese with basil and tomatoes
    • 2 teaspoons olive oil
    • 1/3 cup finely chopped red onion
    • ½ teaspoon freshly ground pepper
    • ½ cup diced celery
    • 1 large garlic clove, minced
    • ½ teaspoon salt
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon grated lemon rind
    • 1/3 cup finely chopped red onion
    • ½ teaspoon freshly ground pepper
    • ½ cup diced celery
    • 1 large garlic clove, minced
    • ½ teaspoon salt
    • 3 tablespoons fresh lemon juice
    • 1 teaspoon grated lemon rind

Sauté barley in hot oil in a medium saucepan over medium-high heat 4 minutes or until lightly browned; stir in broth. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until barley is just tender. Remove from heat, and let stand 5 minutes. Cover and chill 1 hour. Stir together c...

View full recipe at My Recipes

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