Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta
- Number of Servings: 4
Ingredients
2 medium zucchini3/4 teaspoon salt, divided, plus more for salting water1/3 cup kamut (soaked overnight or at least for an hour)1 teaspoon lemon juice1 teaspoon white wine vinegar1/4 cup extra-virgin olive oil2 cups (or 1 15-ounce can) chickpeas, drained2 tablespoons fresh mint, finely chopped2 tablespoons feta cheeseFreshly ground pepper
Trim the ends of the zucchini and cut in half crosswise. Using a mandoline or a knife, cut the zucchini into thin matchsticks and place in a colander in the sink. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad.
Add kamut to a saucepan with 3c water. Bring to a boil, salt, reduce heat and cover until tender but still chewy (30-40 minutes).
Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.
In a large bowl, combine the chickpeas, kamut and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
Serving Size: Makes 4 modest servings
Number of Servings: 4
Recipe submitted by SparkPeople user BUUKWORM14.
Add kamut to a saucepan with 3c water. Bring to a boil, salt, reduce heat and cover until tender but still chewy (30-40 minutes).
Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.
In a large bowl, combine the chickpeas, kamut and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.
Serving Size: Makes 4 modest servings
Number of Servings: 4
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 352.9
- Total Fat: 16.8 g
- Cholesterol: 6.3 mg
- Sodium: 731.4 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 7.9 g
- Protein: 9.9 g
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