Recipe by duonyte
From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel.
- 1 cup pearl barley
- 1 3⁄4 cups low sodium vegetable broth
- 1 seedless cucumber
- 2 ripe peaches
- 1 pint cherry tomatoes
- 1⁄2 cup packed fresh basil leaf
- 2 tablespoons cider vinegar
- 1 teaspoon vegetable oil
- salt, to taste
- pepper, to taste
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 head boston lettuce, leaves separated, washed and dried
Directions See How It's Made
- Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
- Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
- Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
- Pit and chop the peaches.
- Cut the tomatoes into quarters (halve if they are very small).
- In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
- Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
- Serve over lettuce leaves.
- Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.