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Curried Barley Chickpea Salad (Vegan!)

I have a delicious new recipe for you guys today! Behold — Curried Barley Chickpea Salad — and it’s vegan, too!

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I was in the mood for something light and summery but flavorful last night. This fit the bill perfectly!

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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 :)

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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!

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I enjoyed the curried barley chickpeas for dinner last night with a simple arugula and tomato salad. So refreshing!

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Pretty much the perfect dinner for a hot summer day.

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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… :)

Comments

  1. 1

    This looks so delicious!

  2. 2

    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 :)

  3. 3

    What a beautiful, colorful, dinner plate. Looks luscious

    • 4

      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.

      • 5

        Yes – usually a drizzle of olive oil, some fresh squeezed lemon, and cracked salt and pepper. I also like the Newmans Own balsamic vinaigrette!

  4. 6

    Are nutritional yeast flakes easy to find? That’s a new ingredient for me! LOL

  5. 8

    Looks very tasty, especially the awesome amount of garlic! Great action shot of the press.

  6. 9

    Love the pics in this post! Looks really good and easy :)

  7. 10

    Barley isn’t something I make often but I might just have to go out and get some because this recipe looks great!

  8. 12

    YUM! I had a barley allergy as a kid, but I’ve outgrown it- excited to try this recipe!

  9. 13

    This looks crazy good! :) I couldn’t agree more with you on the garlic press! It saves so much time!

  10. 14

    Yummy! That looks great, I love making dishes like that and I especially love curry :D I’m going to bookmark this to try!

  11. 15

    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!!

  12. 16

    I love chickpeas and barley what a great idea to add in curry powder this looks delish!

  13. 17

    I have got to get on the nutritional yeast train, I’ve always been frightened of it!

  14. 19

    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.

  15. 20

    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!

  16. 23

    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!

  17. 25

    Mmmm…easy and delicious! I like the sound of this. :D

  18. 26

    Does it matter which type of barley you use and which type did you use?

  19. 29

    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 :)

  20. 31

    I just found your blog/this recipe and I’m obsessed. Can’t wait to make this tonight! x

Trackbacks

  1. […] was the runner up, with a photo of my Curried Barley Chickpea Salad instead of the Zesty Kumquat Quinoa Salad currently in the one above — I had a really hard time […]

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