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!


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


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 first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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