Making a salad early in the week that can easily be refrigerated and used for lunch or dinner is always a good idea, especially for weeks that you know are busy.
Beans are the perfect protein punch to make sure you stay full and barley is a healthy grain choice (and high in fiber).
Beans are the perfect protein punch to make sure you stay full and barley is a healthy grain choice (and high in fiber).
Pearled Barley
Ingredients:
1 cup Barley
3 cups water or vegetable stock
Instructions:
1. Place water/ stock and barley in a saucepan and bring to a boil.
2. Reduce heat to simmer and let cook for approximately 45 minutes.
3. Remove from heat when almost all the water is absorbed and fluff with a fork. Allow time to cool.
Chickpea Salad
Ingredients
1 can of Chickpeas (Garbanzo Beans), drained and rinsed
1 small red onion, chopped (about half cup)
1 red pepper
1 zucchini
Spinach
Fresh Parsley (about 1/2 cup chopped)
1/4 cup Balsamic Vinaigrette Dressing
Olive Oil
Instructions
1. Preheat oven to 400 degrees and prepare all ingredients (rinse beans, chop vegetables)
2. Toss chopped zucchini and pepper with olive oil and put on a cookie sheet. Roast in the oven for approximately 15-20 minutes, stirring/ flipping half way through.
3. In a mixing bowl, add the chickpeas, red onion, parsley, and roasted veggies.
4. When ready to eat, toss chickpea salad with barley, dressing, and some spinach.
TIP: This salad is perfect for a mason jar on the go- layer dressing, chickpea salad, barley and then spinach and do not mix until ready to eat. This prevents anything from getting soggy. I would recommend keeping the barley separate from the chickpea salad in your fridge and mixing together the two with dressing when ready to eat.
This recipe makes about 4 servings.
Ingredients:
1 cup Barley
3 cups water or vegetable stock
Instructions:
1. Place water/ stock and barley in a saucepan and bring to a boil.
2. Reduce heat to simmer and let cook for approximately 45 minutes.
3. Remove from heat when almost all the water is absorbed and fluff with a fork. Allow time to cool.
Chickpea Salad
Ingredients
1 can of Chickpeas (Garbanzo Beans), drained and rinsed
1 small red onion, chopped (about half cup)
1 red pepper
1 zucchini
Spinach
Fresh Parsley (about 1/2 cup chopped)
1/4 cup Balsamic Vinaigrette Dressing
Olive Oil
Instructions
1. Preheat oven to 400 degrees and prepare all ingredients (rinse beans, chop vegetables)
2. Toss chopped zucchini and pepper with olive oil and put on a cookie sheet. Roast in the oven for approximately 15-20 minutes, stirring/ flipping half way through.
3. In a mixing bowl, add the chickpeas, red onion, parsley, and roasted veggies.
4. When ready to eat, toss chickpea salad with barley, dressing, and some spinach.
TIP: This salad is perfect for a mason jar on the go- layer dressing, chickpea salad, barley and then spinach and do not mix until ready to eat. This prevents anything from getting soggy. I would recommend keeping the barley separate from the chickpea salad in your fridge and mixing together the two with dressing when ready to eat.
This recipe makes about 4 servings.