Organic Emily

Tabbouleh with Barley and Chickpeas

Tabbouleh with Barley and Chickpeas

This refreshing salad is light and savory!  Anytime you put a legume (bean) and grain together it makes a complete protein!  It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top.  In a large bowl mix all ingredients together.  In a small bowl mix all dressing ingredient together.  Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm.  Serve and enjoy at room temp or cold.  Can be refrigerated for up to 2 days.

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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