Pearl Barley and Spiced Chickpea Salad
Make dressing and cook barley up to one day ahead. Store, covered, in the fridge. If time permits, cook chickpeas on the day of serving and add dressing just before assembling.
Ingredients
1 cup pearl barley, rinsed
1 tblsp olive oil
400g can chickpeas, drained, rinsed
1 tsp smoked paprika
1⁄2 tsp dried chilli flakes
1 telegraph cucumber
2 Roma tomatoes, chopped
1⁄4 cup coarsely chopped fresh parsley
DRESSING
1/3 cup Greek yoghurt
2 tblsps whole egg mayonnaise
1 tblsp olive oil
1 tsp finely grated lime rind
1 tblsp lime juice
2 tblsps water
1⁄2 tsp ground cumin
Salt and pepper, to taste
Method
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Cook barley in a large saucepan of boiling, salted water for about 25 minutes or until tender. Drain and rinse under cold water. Drain well.
2. Meanwhile, heat oil in a large non-stick frying pan over medium to high heat. Cook, stirring, for about 3 to 4 minutes, or until chickpeas start to blister. Remove.3. To make dressing, combine all ingredients in a jug and whisk well.
4. Cut cucumber lengthways into quarters. Cut crossways into 3cm pieces. Place in a large serving bowl with barley, chickpeas, tomatoes and parsley. Toss well. Drizzle with dressing. Serve.
