Chickpeas & Barley Salad

Name: How to cook Chickpeas & Barley Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 6 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chickpeas & Barley Salad

I am very fond of Pearl Barley and use it for soups and salads, and I even stir-fry it. I often cook Pearl Barley using my rice cooker. Today I cooked it with Chickpeas. Of course, you can use canned Chickpeas and cook Pearl Barley in a saucepan.

Ingredient

Food ration :

4 to 6 Servings

1/2 cup

Dry Chickpeas *soaked in water overnight

1 cup

(*180ml cup) Pearl Barley

1/2 teaspoon

Salt

1/2

Red Capsicum

1/2

Continental Cucumber

1/4

Red Onion

Cherry Tomatoes

2-3 tablespoons

chopped Fresh Parsley

1/2-1 teaspoon

ground Cumin *OR Spice of your choice

2 tablespoons

Olive Oil

2 tablespoons

Lemon Juice OR Vinegar of your choice *alter the amount to suit your taste

Cooking instructions

* Step 1

Soak 1/2 cup (125ml) Dry Chickpeas in cold water overnight.

* Step 2

Rinse Pearl Barley, drain, and place in the rice cooker’s inner pot. Add Water up to 2 cups marking, that means you add the double amount of water. Add Salt and gently stir, and add drained Chickpeas. Spread evenly, then press COOK button.

* Step 3

Cut all Vegetables into small pieces and add to a large mixing bowl.

* Step 4

When Pearl Barley and Chickpeas are cooked, let them steamed for 10 minutes. Season Vegetables with Salt, Black Pepper and Cumin. Add Olive Oil and Lemon Juice (OR Vinegar), and mix well. Add cooked Pearl Barley and Chickpeas, and mix to combine.

Note: if there is a photo you can click to enlarge it