Moroccan Chickpea Barley Salad

 Appetizer, Dairy Free, Egg Free, Favorites, Lighter Fare, Soy Free, Vegan, Vegetarian  Add comments
Sep 072010
 
I hope everyone had a wonderful Labor Day weekend.  Ours was busy but really nice.  The highlights included Rombauer Chardonnay, a pedicure in “Chick Flick Cherry” and a family boat ride (just the three of us which is rare) to Whitey’s Fish Camp for the boiled seafood platter.  My little one was charming the pants of everyone shakin’ her booty to the band. 
 
Can’t say I’m glad to be back at work so we will focus on more positive things.
 
Like this salad.
 
If I could dive into this salad I would.  It’s spicy, sweet, crunchy, has that meaty texture from the barley and a finish of crisp lemon. 
 
 
 
I stayed pretty true to this recipe, only making a few minor changes.
 

Moroccan Chickpea Barley Salad

 Serves 6-8

Ingredients

1 1/2 cups  pearled barley
3 cups veggie broth or water
1 teaspoon salt
Olive oil
1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained
1 cup shelled pistachio nuts
1 cup diced dried apricots
4 chopped green onions or scallions
1 cup chopped flat leaf parsley
Zest and juice of a lemon
Spice Mixture or 1 Tbsp Vindaloo seasoning
Coarse ground salt to taste


Spice Mix:
1 teaspoon black pepper
1 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric


Directions


1. Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, about 45 minutes.  Remove from heat, drizzle olive oil and set aside to cool.


2 Add the chickpeas, pistachios, apricots, green onions and parsley to a large bowl and mix well. Add the zest and juice of the lemon and mix again. Add the barley and mix. Sprinkle the spice mixture over the barley and mix well. Taste, and add salt if needed.

  10 Responses to “Moroccan Chickpea Barley Salad”

  1. Monet says:
    September 7, 2010 at 8:19 pm

    I imagine the apricots added such a lovely layer of sweetness to this dish. What a hearty and flavorful vegetarian entree. Thank you for sharing!

    Reply
  2. Heather (Where's the Beach) says:
    September 7, 2010 at 8:47 pm

    Oh I seriously must try this. I bet it'd be great with wheat berries too. My mind is going now – thinking of an apricot sauce to put over a Quorn patty or tofu…..love new ideas!

    Reply
  3. Melissa says:
    September 7, 2010 at 9:06 pm

    Thanks for visiting my blog!!

    The recipe looks delicious…thanks for sharing!

    Reply
  4. dinnersanddreams.net says:
    September 8, 2010 at 12:37 am

    I love your Moroccan salad. It reminds me of the flavors of my childhood :-)

    Nisrine

    Reply
  5. Dawn Dishes It Out says:
    September 8, 2010 at 12:55 am

    I actually have barley salad on our menu for next week. This one sounds delicious! I love vindaloo. By far one of my very favorite flavors!! Great job.

    Reply
  6. Jessica says:
    September 8, 2010 at 1:25 am

    This sounds heavenly! And gorgeous photos!

    Reply
  7. newlywed says:
    September 8, 2010 at 1:30 am

    This is the kind of thing that we love to eat! Saving this one!

    Reply
  8. danasfoodforthought says:
    September 8, 2010 at 2:59 am

    This sounds great… I will bookmark this and make it soon for an easy lunch to bring to work!

    Reply
  9. Simply Life says:
    September 8, 2010 at 11:07 am

    oh that salad looks amazing!

    Reply
  10. Ashlee says:
    September 8, 2010 at 6:11 pm

    sounds amazing! i love apricots and all those spices, yum!

    Reply

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