Moroccan Chickpea Barley Salad

Name: Moroccan Chickpea Barley Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters barley; 355 milliliters chicken or veggie broth (use veg broth for vegan version); 355 milliliters water; 1 teaspoon salt; 1 serving Extra virgin olive oil; 425 grams chickpeas (garbanzo beans), rinsed and strained, or 1 1/2 cups cooked; 237 milliliters shelled pistachio nuts; 237 milliliters diced dried apricots; 2 chopped green onions or scallions; 237 milliliters chopped parsley; 1 Zest and juice of a lemon; 1 Tbsp ras el hanout spice mix; 1 serving Salt to taste; 1 teaspoon black pepper; 1 teaspoon cardamom; 0 teaspoons cayenne; 0 teaspoons ginger; 0 teaspoons nutmeg; 0 teaspoons cinnamon; 1 teaspoons turmeric

Need a dairy free main course? Moroccan Chickpea Barley Salad could be an amazing recipe to try. This recipe serves 6. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 388 calories, 14g of protein, and 14g of fat. A mixture of salt, cardamom, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Moroccan Chickpea Salad, Moroccan Chickpea Salad, and Chickpea, Barley, and Feta Salad.

Instructions

Heat 2 tablespoons of olive oil in a large pot on medium high heat.

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Olive Oil

Equipment you will use

Pot

Add the barley and sauté for 3-4 minutes, stirring often.

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Barley

Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.

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Barley

Broth

Water

Salt

Strain the barley, toss with olive oil: Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly. Toss and mix in the colander to strain as much water as you can.

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Olive Oil

Barley

Water

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Colander

Sieve

Lay out the barley on a sheet pan and drizzle olive oil over it.

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Olive Oil

Barley

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Frying Pan

Mix to coat well and set aside.

Combine salad ingredients: In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley and mix well.

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Green Onions

Pistachio Nuts

Chickpeas

Apricot

Parsley

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Bowl

Add the zest and juice of the lemon and mix again.

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Juice

Lemon

Add the barley and mix.

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Barley

Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.

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Ras El Hanout

Barley

Salt

Marinate before serving:

Let the salad marinate for an hour or so before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.

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Olive Oil

Barley

Equipment

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.