Trifecta Salad
| Prep Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 cup Pearl Barley
- 1/4 cup olive oil extra virgin
- 2 onion large
- 6 fresh thyme sprigs leaves removed and stems discarded
- 1 tsp sea salt
- 1 cup green lentils rinsed
- 1 box vegetable stock low sodium, approx 900 ml
- 1 bunch green onions roughly chopped
- 1/3 cup red wine vinegar
- 2 garlic cloves roughly chopped
- 2 cups chickpeas drained and rinsed
Ingredients
| |
Instructions
- Place barley in large saucepan. Add cold water to cover by 2-inches (5 cm); bring to a boil over high heat. Reduce heat to medium; boil gently, uncovered, for 20 to 25 minutes or until slightly tender. Drain well; transfer to a large bowl.
- Meanwhile, in another large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions, thyme and half of the salt; cook for 8 minutes, stirring frequently, or until onions are very soft. Add lentils; cook, stirring, for 1 minute. Stir in broth, scraping up any browned bits on bottom of pan. Cook uncovered for about 20 minutes or until lentils are tender and broth is absorbed. Transfer to bowl along with barley; let cool slightly.
- Combine parsley, green onions, vinegar, garlic, remaining 3 tbsp (45 mL) olive oil and remaining salt in bowl of food processor. Pulse until finely chopped; add to bowl with barley and lentils. Add chickpeas, tossing to combine.
Recipe Notes
280 Calories
