Toasted Barley-Vegetable Salad

Southern Living
Don't let the long ingredient list deter you from preparing this recipe; many of the ingredients may already be in your pantry or refrigerator. Plus, the salad can be made up to three days ahead.
Makes 6 servings (serving size: 1 1/4 cups)


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


Prep: 25 Minutes
Cook: 20 Minutes
Stand: 5 Minutes
Chill: 3 Hours

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 chilled barley, chickpeas, and next 11 ingredients in a large bowl. Cover and chill at least 2 hours. Add cheese just before serving, and toss gently.

Created date

December 2005

Nutritional Information

Calories 250
Caloriesfromfat 26 %
Fat 7.7 g
Satfat 3.5 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 11 g
Carbohydrate 37 g
Fiber 6.6 g
Cholesterol 14 mg
Iron 2.2 mg
Sodium 735 mg
Calcium 110 mg