This recipe started with me wanting to do something with some leftover barley, so I went hunting on Pinterest and this awesome recipe had lots of things I keep on hand as staples, Chickpeas, feta and avocado. Perfect. Because of the barley this makes a hearty salad without any meat and is perfect for a quick weeknight meal. The only that takes a while is cooking the barley. I tweaked it a little to our tastes and this is what we came up with. I thought this would be a good one to start out the New Year with if you are looking for something healthy.
Kale and Barley salad with Chickpeas and Avocado
- ½ cup uncooked pearl barley
- 4 cups loosely packed kale; washed, stems removed, and cut into ribbons (or you can cheat like I did and buy the prepackaged bag of washed and chopped Kale)
- ⅓ cup crumbled reduced fat feta
- 1 cup chickpeas
- 1 avocado, diced
- 3 tablespoons sunflower seeds
Dressing
- 2tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- salt and pepper (about 1/4 teaspoon each)
- 2 teaspoons honey
Instructions
- Cook pearl barley according to package directions.
- while that cooks, whisk together the dressing and toss with the kale. Letting the dressing sit on it for a while helps soften the kale and take the bitterness out.
- Once barley is cool, toss all your ingredients together!
**Makes 2 servings
**3 on Bryces Dish Scale. Cutting board/knife, bowl, pan to cook barley.
No comments:
Post a Comment