This tasty barely salad is made with baby spinach, crispy chickpeas, boiled eggs, cucumber, tomato, and avocado slices. All drizzled with a lemony dressing. A perfectly wholesome, fresh, and satisfying summer lunch loaded with flavor and packed with nutrients.
If you're anything like me, and always in search of new and fun, fresh and wholesome salad ideas, that are satisfying and tasty enough to make me crave salads every single day.
Look. No. Further.
I've got the perfect salad recipe for you!
It has healthy greens (baby spinach); heart-healthy, protein-rich, and nutrient-dense eggs, avocados, and chickpeas (toasted, crispy, and oh-so flavorful); and fiber-rich grain (barely can help lower cholesterol and control blood sugar, also filled with vitamins, minerals, and antioxidant).
It has juicy fresh cherry tomatoes, cucumbers, and crispy shaved fennel. All drizzled with an easy-to-make lemon vinaigrette - All in one heavenly bowl!
You can make this salad in advance and it is so easy to customize. You can add your favorite veggies or cheese. Or make substitutions like beans in place of chickpeas, arugula in place of spinach, or use farro or brown rice in place of barley.
Barley: Barely comes in two different types - hulled and pearl barley. In this recipe, I'm using pearl barley simply because it's what I can find easily at my grocery store. Also, pearl barely cooks faster than hulled
Just like farro, barely can easily be cooked in lightly salted boiling water. Simmer uncovered until tender but still a little chewy, about 20 to 25 minutes, and drain off any extra cooking water.
Please note: if you are using hulled barely the cooking time is about 40 minutes.
Crispy Chickpeas: I'm using canned chickpeas (garbanzo beans) in this recipe to save time.
Rinse and drain the chickpeas. And dry with paper towel. Toss in olive oil and sprinkle with salt and pepper (plus other spices if you wish).
You can cook on the stove in a skillet at medium-high for 6 to 8 minutes. Or alternatively, you can roast the chickpeas in the oven at 425F for 20-25 minutes, until golden and crispy.
Crispy chickpeas are extra flavorful and great just by themselves, or an easy addition to grain or green salads.
Video Recipe: Crispy Chickpeas and Barley Salad
Other vegetarian recipes you might like:
PRINTABLE RECIPE CARD: Crispy Chickpeas and Barley Salad
Crispy Chickpea and Barley Salad
Ingredients
- 1 1/2 cups (330 gr) pearl barley, rinsed
- 1 15-oz can (425 gr) chickpeas, rinsed and drained
- 1 cups baby spinach
- 1 Persian cucumber, sliced
- 1 fennel bulb, shaved
- 1 cup cherry tomatoes, halved
- 4 large eggs
- 1/3 cup extra virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon dried thyme (or oregano)
- salt and pepper to taste
Instructions
- Cook the barley in boiling water lightly salted for about 20-25 minutes until tender (or follow the directions on the package). Drain excess water.
- Rinse and drain the chickpeas. Dry with paper towel. Place in a large skillet with a tablespoon of olive oil. Sprinkle with salt and pepper and cook over medium-high heat for 6 to 8 minutes, while tossing.
- To boil the eggs, place the eggs in a pot (large enough to have them in a single layer) and add enough water to cover the eggs by one inch. Bring the water to a boil over medium-high heat. When the water reaches full boil, turn off the heat and leave the pot on the burner. Sit in water for 8 to 12 minutes (depending on how hard you like the yolks), transfer to ice bath and peel. Slice the eggs and sprikle with sea salt.
- In a small bowl, add the dressing ingredients and whisk well.
- Combine all ingredients into a salad bowl and drizzle with the dressing. Enjoy!
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