Barley Salad with Lemon and Sumac Roasted Chickpeas
When we were in Samoa I had this awesome sumac chicken kabob that made me remember how much I love sumac. It has such a nice lemony, and a slight sour taste to it, which really brightens the chickpeas in this recipe.
I have a few recipes that involve roasted chickpeas, (like this Falafel Spiced Salad or this Fattoush with Roasted Chickpeas), but this is probably my favorite way to do them.
Have fun!
Barley Salad with Lemon and Sumac Roasted Chickpeas
2017-07-25 19:15:59
Serves 4
Cook Time
45 min
Total Time
1 hr
Ingredients
- 1 cup uncooked pearled barley, cooked (see notes below for link on how to cook barley)
- 1 lemon, juiced
- 3 Tbsp olive oil
- 1 can (15.5 oz) chickpeas
- olive oil
- kosher salt
- fresh ground black pepper
- 2 tsp ground sumac
- 1 english cucumber, chopped
- 2 large tomatoes, chopped (or about 15 cherry tomatoes, cut in half)
- 1/2 cup chopped parsley
- 1 Tbsp chopped mint
- 1/2 cup crumbled feta
To Prepare Barley
- When barley is done cooking (See link below) remove from heat and put in a large bowl. Drizzle with 1 Tbsp olive oil and lemon juice. Stir to combine. Season with salt and pepper and let cool in the fridge.
To Cook Chickpeas
- Preheat oven to 400 degrees.
- Drain and rinse chickpeas. Lay out to dry on a kitchen towel for about 20 mins.
- Line baking sheet with parchment paper. Lay out dried chickpeas and drizzle with 2 Tbsp olive oil. Season with salt and pepper and roast for 12 minutes. Shake pan to turn chickpeas and cook another 10 minutes or until they're crispy and roasted.
- Remove from over and sprinkle over sumac. Turn with hands to combine (if it doesn't stick, add just a little olive oil and turn again), and let cool.
To Assemble
- Combine barley, parsley, mint, cucumbers, tomatoes and feta in large bowl.
- Season with more lemon juice if necessary.
- Sprinkle chickpeas on top and enjoy.
Notes
- Handy link for cooking barley : http://www.thekitchn.com/how-to-cook-barley-cooking-lessons-from-the-kitchn-198693
- If you're not going to eat this right away, wait to sprinkle chickpeas on top or they'll get soft.
The Sea Salt http://theseasalt.com/
