Barley Tabbouleh with Chickpeas
- Total Time
For a change of pace, we use barley instead of bulgur and add chickpeas, vegetables, and feta cheese.
fat free vegetable broth⅔ cup(s), reduced-sodium
uncooked pearl barley⅓ cup(s), quick-cooking
chickpeas (15 oz)7 ¾ oz, rinsed and drained
yellow pepper(s)½ medium, seeded and diced
grape tomatoes12 medium, halved
fresh parsley⅓ cup(s), flat-leaf, finely chopped
uncooked red onion(s)⅓ cup(s), sliced, chopped
fresh lemon juice1 Tbsp
olive oil1 tsp, extra-virgin
black pepper⅛ tsp, coarsely ground
reduced-fat feta cheese1 oz, crumbled
- Bring the broth to a boil in a medium saucepan. Stir in the barley. Reduce the heat and simmer, covered, until the barley is softened, 10–12 minutes. Remove from the heat and let stand 5 minutes. Transfer the barley to a large bowl.
- Add the chickpeas, bell pepper, tomatoes, parsley, onion, lemon juice, oil, and pepper; toss to combine. Sprinkle the salad with the feta cheese and serve while still slightly warm. Or cover and refrigerate for up to 4 days and serve chilled. Yields 1 1/2 cups per serving.