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.
Barley Salad with Lemon and Sumac Roasted Chickpeas
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- 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.
- Combine barley, parsley, mint, cucumbers, tomatoes and feta in large bowl.
- Season with more lemon juice if necessary.
- Sprinkle chickpeas on top and enjoy.
- 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/