I’ve been on a big time barley kick recently. After a holiday season full of gluttonous eating, I was definitely in need of some detox. So, I decided to finally put the bag of barley that’s been sitting in my kitchen cabinet to use. I guess it had been awhile because I forgot how great barley is. It has a really satisfying crunch and a delicious nutty flavor. Over the last few weeks I’ve made soup, salad, and risotto with it. My favorite so far has been a barley salad inspired by a curried chickpea salad that’s a favorite of PA Jessie. It’s definitely become a new staple in my repertoire. It makes a great light dinner with plenty of leftovers for lunch.
Curried Barley Salad
1 cup uncooked barley (cooked 3 ½ cups)
1 pint cherry tomatoes, halved
1 can chickpeas
½ cup chopped cilantro
1 red onion finely chopped
3 lemons juiced
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon curry powder
salt and pepper
- Cook the barley — simmer 1 cup of uncooked barely in 3 cups of water for about 1 ½ hours or until the barley is cooked. When done let it cool to room temperature.
- While the barley cooks, prepare the rest of the ingredients — chop the tomatoes, onions, and cilantro, and mix together the lemon juice and olive oil.
- Once the barley has cooled mix all of the ingredients together, including the cumin and curry powder. Add salt and pepper to taste.