Barley Tabbouleh with Chickpeas

Smartpoints value per serving
Total Time
27 min
10 min
17 min
For a change of pace, we use barley instead of bulgur and add chickpeas, vegetables, and feta cheese.


fat free vegetable broth

cup(s), reduced-sodium

uncooked pearl barley

cup(s), quick-cooking

chickpeas (15 oz)

7¾ oz, rinsed and drained

yellow pepper(s)

½ medium, seeded and diced

grape tomatoes

12 medium, halved

fresh parsley

cup(s), flat-leaf, finely chopped

uncooked red onion(s)

cup(s), sliced, chopped

fresh lemon juice

1 Tbsp

olive oil

1 tsp, extra-virgin

black pepper

tsp, coarsely ground

reduced-fat feta cheese

1 oz, crumbled


  1. 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.
  2. 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.


Tabbouleh is a Middle Eastern salad traditionally made with bulgur. This recipe is easily doubled and keeps well in the refrigerator for up to four days—perfect for packing for lunch and a sure-fire way of ensuring you keep on track in the middle of the day. Substitute mint for parsley if you like.

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