I have a delicious new recipe for you guys today! Behold — Curried Barley Chickpea Salad — and it’s vegan, too!
I was in the mood for something light and summery but flavorful last night. This fit the bill perfectly!
Vegan Curried Barley Chickpea Salad
Makes 3 to 4 servings
Ingredients:
- 1 C uncooked barley
- 1 15oz can chickpeas (garbanzo beans)
- 2 Tbsp. extra virgin olive oil
- 1/4 C nutritional yeast flakes
- 1/4 C lemon juice (yield from 1 large or 2 small lemons)
- 1/4 C water
- 2 cloves garlic, minced
- 1 tsp. curry powder
- 1/4 tsp. paprika
- 1/8 tsp. cinnamon (makes this dish!)
- Salt & pepper to taste
Instructions:
1) Cook barley in water according to package instructions. Set aside.
2) Combine rest of ingredients in a deep pan; sauté together on medium high for about 5 minutes.
3) Pour chickpea mixture over cooked barley, stir and serve! Enjoy 
Side note — if you don’t have a garlic press, I’d really recommend getting one. Best purchase ever. Here’s a link to the garlic press I own!
I enjoyed the curried barley chickpeas for dinner last night with a simple arugula and tomato salad. So refreshing!
Pretty much the perfect dinner for a hot summer day.
I’m off to my internship — we have another “From Garden to Pantry” event today and my co-intern Diana and I will be helping to teach this time! Should be fun
Have a good one! And thank you for all your feedback on the new header options! I’m debating…
This looks so delicious!
I actually REALLY prefer the current header. The news ones are too advertise-y! I think that there is something more genuine/sincere–plus pretty!–about the current one
What a beautiful, colorful, dinner plate. Looks luscious
Anne, do you use any kind of salad dressing? In the photo the salad is not glistening. I usually use part balsamic vinegar and olive oil.
Yes – usually a drizzle of olive oil, some fresh squeezed lemon, and cracked salt and pepper. I also like the Newmans Own balsamic vinaigrette!
Are nutritional yeast flakes easy to find? That’s a new ingredient for me! LOL
They have it at Whole Foods, or you can order it online!
Looks very tasty, especially the awesome amount of garlic! Great action shot of the press.
Love the pics in this post! Looks really good and easy
Barley isn’t something I make often but I might just have to go out and get some because this recipe looks great!
You should! It’s really yummy – very chewy.
YUM! I had a barley allergy as a kid, but I’ve outgrown it- excited to try this recipe!
This looks crazy good!
I couldn’t agree more with you on the garlic press! It saves so much time!
Yummy! That looks great, I love making dishes like that and I especially love curry
I’m going to bookmark this to try!
You’ve done it again:) I love grain and bean salads but haven’t tried a curry spin to it. Love that you used nooch as well!!
I love chickpeas and barley what a great idea to add in curry powder this looks delish!
I have got to get on the nutritional yeast train, I’ve always been frightened of it!
Doooo it! It’s delish
I agree with you. Cinnamon is so fantastic in savory dishes. I love bean salads, they are such a fun vegetarian or vegan swap for chicken or egg salad.
Hey, that’s our intern’s name, too. I find it odd when the intern asks me questions. I have to remind myself that I’m a professional and no longer the intern!
And I have to remind myself that I’m an intern and no longer the professional! Haha. Kind of sucks to go back to being an intern after having real jobs for 6 years!
Ooooh good point! Never thought about that! hahaha
Looks delicious! I have a few chef friends who actually recommend not using a garlic press but either dicing by hand or simply crushing with the flat side of large knife. Something about breaking down the flavors, either way…I have noticed that the flavor is a bit stronger when I skip the garlic press and just smash it!
The easy factor is worth it for me! I basically won’t use garlic if I have to hand chop it, haha.
Mmmm…easy and delicious! I like the sound of this.
Does it matter which type of barley you use and which type did you use?
Any kind is fine!
Any kind is fine! I have no idea what kind I used to be honest… I didn’t realize there were different kinds
I just made this earlier in the week–it is absolutely delicious! Try adding 1/4 cup raisins and 1/2 cup oven roasted beets for a sweeter kick
Yum, good idea!