Pearled Barley Salad with Chickpeas, Cherry Tomatoes and Basil! An Explosion of Freshness and Flavor
Welcome to the kitchen of well-being, where tradition meets freshness in a dish that captures all the flavors of the Mediterranean. If you’re looking for an idea for a light, nutritious and incredibly tasty lunch, the Pearled Barley Salad with Chickpeas, Cherry Tomatoes and Basil is the perfect answer.
This dish is a true hymn to the simplicity and genuineness of the ingredients. Spelt, an ancient and versatile grain, combines with the creaminess of cooked chickpeas, the explosive sweetness of colorful cherry tomatoes and the unmistakable fragrance of freshly picked basil. A marriage of textures and flavors that conquers you at the first taste.
Also read:
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 156.06 (Kcal)
- Carbohydrates 35.45 (g) of which sugars 4.84 (g)
- Proteins 6.51 (g)
- Fat 0.81 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 7.18 (g)
- Sodium 100.70 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup pearled barley
- 2/3 cup cooked chickpeas
- 15 cherry tomatoes (yellow and red)
- 1 lemon juice of 1 lemon
- 5 leaves basil
- to taste salt
Tools
- 1 Bowl
- Colander
Steps
Wash the cherry tomatoes, cut them in half and briefly sauté them in a pan with some basil.
Rinse the pearled barley until the water runs clear.
Cook in plenty of salted water for 20 minutes, drain and let cool. Add basil and a drizzle of extra virgin olive oil (EVOO).
Add the previously cooked cherry tomatoes.
The cooked chickpeas.
Dress with a mixture of extra virgin olive oil, lemon juice, salt and basil. Toss well, let rest a few minutes and serve our salad made with chickpeas and yellow and red cherry tomatoes.
