Yummy recipe! You might want to use medium barley instead of quick cooking. It's healthier, and it holds its shape/texture better than the quick variety. It takes about 40 minutes to cook instead of 10.
Patt in Minneapolis Leader, Forks Over Knives & Engine 2 Diet ~~~~~~~~~~~~~~~~~~~~~ One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt
The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore
Pounds lost: 22.5
Fitness Minutes: (73,389) Posts: 1,393 6/27/12 7:45 A
i make a similar recipe using quinoa instead of barley (also omitting the oil), and another variant is with black beans, cilantro and lime instead of chickpeas, parsley and lemon!
live every day so the border collie is happy for a good, active life! "i run because i can" coach nicole! "I AM A RUNNER because I run. Not because I run fast. Not because I run far." john bingham "Right here, right now, right choice" cannie50!
susan WA state PNW time zone +3 hours difference from EST
SW march 25: 123 GOAL met may 15: 111.0 GOAL met june 11: 108 GOAL met august 13, 2012: 103 maintenance goal: 105
current weight: -1.0 under
Fitness Minutes: (963) Posts: 28 6/26/12 4:33 P
So I am very new to the vegan lifestyle. This is my second week. I also really dislike cooking, but I'm going to have to get over that with my new decision to go vegan. Here is a recipe that tasted great and most of all...was easy :-)
Chickpea and Barley Salad Prep: 12 min Cook: 15 min Serves 4
Ingredients 1 1/3 C. Reduced Sodium Vegetable Broth 2/3 C. Quick Cooking Barley 1 (15 1/2 oz) Can Chickpeas (rinsed & drained) 1 Yellow Bell Pepper 1 C. Grape Tomatoes, halved 2/3 C. Chopped Red Onion 1/2 C. chopped Flat-Leaf Parsley (I didn't have parsley so I used a little oregano) 2 Tbsp. Lemon Juice 4 tsp. Olive Oil (I left this out) 1/4 tsp. Black Pepper
Bring the broth to a boil in a medium saucepan. Stir in the barley. Reduce the heat and simmer, cover until barley is softened, 10-12 min. Remove from the heat and let stand 5 min. Transfer to a large bowl.
Add the chickpeas, bell pepper, tomatoes, onion, parsley, lemon juice, oil and pepper; toss to combine. Serve on bed of lettuce if desired.
This recipe came from a Weight Watcher Cookbook. I sold it in a garage sale but kept a photocopy of this recipe, so I'm not sure of the title. But the credit goes to them :-)
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