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PATTK1220's Photo PATTK1220 SparkPoints: (95,267)
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7/1/12 5:06 P

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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
I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives. ~Dean Ornish

Yesterday is history, tomorrow is a mystery, and today is a gift. That's why they call it the present. ~Eleanor Roosevelt

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JULESRULES78's Photo JULESRULES78 SparkPoints: (60,989)
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6/27/12 7:45 A

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Sounds simple and delicious.


SWEDE_SU's Photo SWEDE_SU SparkPoints: (140,118)
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6/27/12 3:59 A
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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!

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6/26/12 4:33 P

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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

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 :-)

Edited by: NLONGENECKER at: 6/26/2012 (19:24)
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