Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta

Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta calories by ingredient


Introduction

I adapted the original recipe for my tastes/what I had on hand.

Here's the original recipe: http://www.thekitchn.com/recipe-chickpea-b
arley-and-zucchini-ribbon-salad-with-m
int-and-feta-173373
I adapted the original recipe for my tastes/what I had on hand.

Here's the original recipe: http://www.thekitchn.com/recipe-chickpea-b
arley-and-zucchini-ribbon-salad-with-m
int-and-feta-173373

Number of Servings: 4

Ingredients

    2 medium zucchini
    3/4 teaspoon salt, divided, plus more for salting water
    1/3 cup kamut (soaked overnight or at least for an hour)
    1 teaspoon lemon juice
    1 teaspoon white wine vinegar
    1/4 cup extra-virgin olive oil
    2 cups (or 1 15-ounce can) chickpeas, drained
    2 tablespoons fresh mint, finely chopped
    2 tablespoons feta cheese
    Freshly ground pepper

Tips

Warm beans absorb dressing better. The chickpeas can either be warmed in the microwave or in a small pan on the stove before being tossed with the dressing, but if you're gripped by summer cooking laziness, feel free to skip this step; the salad will still be good.
The salad can be made several hours ahead and refrigerated. Longer than that, and the texture of the zucchini becomes a bit soggy.
You can use any grain that appeals to you- barley, wheat berries or something that won't clump
You can also use any green herb- parsley, cilantro, basil


Directions

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.