Tomato, Chickpea, and Barley Salad

Tomato, Chickpea, and Barley Salad

This Tomato, Chickpea, and Barley Salad is not only flavorful but also packed with protein, fiber, and a variety of nutrients. It makes a perfect side dish or a light and satisfying main course. Enjoy!


Makes about 4-6 servings.


  • 1 cup Barley Berries
  • 2 cups canned chickpeas
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/3 cup feta cheese, crumbled (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Lemon wedges for serving


  1. Rinse the pearl barley under cold water. In a medium saucepan, combine the barley with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the barley is tender but still chewy. Drain any excess water and let it cool.
  2. If using canned chickpeas, drain and rinse them thoroughly. If cooking from dried, ensure they are fully cooked and cooled.
  3. In a large mixing bowl, combine the cooked barley, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
  4. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
  5. Pour the dressing over the barley and chickpea mixture. Toss everything together until well coated.
  6. If using feta cheese, gently fold it into the salad.
  7. For enhanced flavors, refrigerate the salad for at least 30 minutes before serving.
  8. Before serving, taste and adjust the seasoning if necessary. Serve the salad at room temperature or slightly chilled. Optionally, squeeze fresh lemon juice over the top just before serving.

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