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A colorful bowl of barley salad with chickpeas, cucumbers, and feta cheese

Easy Barley Salad with Chickpeas

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup pearl barley
  • 3 cups wate r
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup feta cheese, crumbled

Method
 

  1. Rinse pearl barley under cold water until the water runs clear.
  2. In a medium saucepan, combine barley and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until tender.
  3. Drain any excess liquid from the barley and spread it on a baking sheet to cool to room temperature.
  4. In a large mixing bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
  5. Add the cooled barley, chickpeas, cucumber, tomatoes, onion, and parsley to the bowl.
  6. Toss all ingredients until evenly coated with the dressing.
  7. Fold in feta cheese if using.
  8. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.