Try this Moroccan Chickpea Barley Salad recipe, or contribute your own.
Suggest a better descriptionHeat a soup pot over medium heat.
Add EVOO and barley, stir to toast barley, do not burn.
After 2-3 minutes, add stock and water.
Bring to a boil, turn to low, cover and simmer for 30-60 minutes, depending on your barley.
When barley is cooked, pour into a mesh sieve and set aside to drain while you prepare other ingredients.
Mix all other salad ingredients in a large bowl, mix well.
Add barley, toss well to coat, add more EVOO if the salad seems dry.
Refrigerate for 30 minutes, taste and adjust seasonings and serve.
Serve alone or over a large bed of mixed baby greens
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2080g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1119 | ||
Calories from Fat: 217 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 5634.9mg | 194 % | |
Potassium 1852.4mg | 49 % | |
Total Carbohydrate 221g | 65 % | |
Dietary Fiber 40.7g | 163 % | |
Sugars, other 180.3g | ||
Protein 27.2g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1119
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