Beautiful Barley and Chickpea Salad

November 02, 2013

Hulled barley is a more natural and fibrous alternative to pearled barley because it has its bran still attached. Dried chickpeas (garbonzo beans) are much less expensive than the canned version. The disadvantage that both of these foods have in common is that they take so long to cook and soften. This recipe makes use of the advantages while minimizing the disadvantages by cooking them together in a slow cooker. Plop them in the slow cooker with some chicken or vegetable broth and a few hou

1 cup hulled barley, uncooked
½ cup dried chickpeas (garbanzo beans)
4-6 cups chicken or vegetable broth (or water + bullion)
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 tsp dijon mustard
¼ tsp salt
¼ tsp pepper
¼ cup chopped fresh basil
2 Tbsp slivered almonds, toasted
1/3 cup golden raisins
1/3 cup green onions, thinly sliced
¼ cup chow mein noodles (optional)

SLOW COOK: Place barley, chickpeas, and broth in a small slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours or until soft. Add more liquid if necessary. When done, drain any excess fluid and...
See the full directions on my site

Nutritions

Calories
424

Sodium
353mg
14% DV

Fat
21g
32% DV

Protein
34g
69% DV

Carbs
18g
6% DV

Fiber
5g
20% DV