Toasted Barley-Vegetable Salad

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.

Yield: Makes 6 servings (serving size: 1 1/4 cups)
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes
Chill: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 26%
  • Fat: 7.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 11g
  • Carbohydrate: 37g
  • Fiber: 6.6g
  • Cholesterol: 14mg
  • Iron: 2.2mg
  • Sodium: 735mg
  • Calcium: 110mg


  • 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


  1. 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.
  2. 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.
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