Moroccan Barley, Chickpea and Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 c barley1 1/2 c chicken broth2 T. olive oil1 15 oz can chickpeas, about 1 3/4 c. rinsed and drained1 c shelled pistachio nuts1 c dried apricots, diced3 green onions. chopped1 c chopped cilantro or parsley, about 2 buncheszest and juice of one lemon1 large apple, in a fine dice2 c. diced smoked turkeyras el hanout spice mix- recipe follows:Ras El Hanout Spice Mix:1 t black pepper1 t ground cardamom1/4 t cayenne pepper1/4 t ground ginger1/4 t nutmeg1/4 t cinnamon1/2 t tumeric
Heat olive oil in a large pot over medium high heat. Add the barley and saute for 3-4 minutes, stirring often. Add the barley and bring to a simmer. Cover and simmer until the barley is tender, anywhere from 30-60 minutes. Drain the barley and allow to cool.
In a large bowl, add the remaining ingredients and stir until well mixed.
Serving Size: Makes 10 1.25 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user L8AGAIN.
In a large bowl, add the remaining ingredients and stir until well mixed.
Serving Size: Makes 10 1.25 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user L8AGAIN.
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 10.1 g
- Cholesterol: 21.8 mg
- Sodium: 364.0 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 9.3 g
- Protein: 15.7 g
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