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Chickpea and Barley Salad
Chickpea and Barley Salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Moroccan-inspired chickpea and barley salad with exotic spices, nuts, dried fruit, herbs, and citrus.
Ingredients:
  • 1 1/2 cups barley
  • 1 1/2 cups chicken or veggie broth (use veg broth for vegan version)
  • 1 1/2 cups water
  • Extra virgin olive oil
  • 1 15-ounce can of chickpeas (garbanzo beans), rinsed and strained, or 1 1/2 cups cooked
  • 1 cup shelled pistachio nuts
  • 1 cup diced dried apricots
  • 2-3 chopped green onions or scallions
  • 1 cup chopped parsley
  • Zest and juice of a lemon
  • 1 tablespoon of ras el hanout spice mix, store-bought or homemade (see below)
  • Salt to taste
  • Ras El Hanout Spice Mix:
  • 1 teaspoon black pepper
  • 1 teaspoon cardamom
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon turmeric
Instructions:
  • In a large pot over medium-high heat, warm up 2 tablespoons of olive oil. Sauté the barley for 3-4 minutes, stirring frequently. Pour in the broth, water, and a teaspoon of salt. Bring to a simmer and cook until the barley is tender, about 30 minutes to an hour, adjusting for freshness of the barley.
  • Strain and cool the barley, drizzle with olive oil: Drain the cooked barley in a colander, rinse with cold water to cool rapidly, and gently shake off excess water. Spread the barley on a baking sheet and generously drizzle with olive oil, ensuring even coverage.
  • In a large bowl, toss together chickpeas, pistachios, apricots, green onions, and parsley. Squeeze the lemon zest and juice over the mixture. Mix in the barley and sprinkle with ras el hanout spice. Adjust seasoning with salt to taste.
  • Infuse flavors: Allow the salad to marinate for about an hour. If the barley has soaked up all the olive oil, add a final drizzle before serving.

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