Barley Salad with Lemon Dressing

theclevermeal.com

JudyS

I enjoy trying whole food plant based recipes

subheading: BARLEY SALAD:

1 cup (200 grams) uncooked pearled barley, rinsed

3 cups (720 ml) water

½ tsp salt

9oz (250 grams) cherry tomatoes, halved

1 (7oz/200 grams) cucumber, seeds removed and diced (see notes)

1 can (15oz/400 grams) chickpeas, rinsed and drained

1 avocado, cubed

⅓ cup fresh parsley, chopped

½ red onion, chopped (optional)

subheading: LEMON DRESSING:

3 Tbsp extra virgin olive oil, plus more to taste

2 ½ Tbsp lemon juice

1 Tbsp lemon zest (1 large lemon)

1 garlic clove, pressed or grated

½ scant tsp Dijon mustard

¾ tsp fine salt

½ tsp black pepper

Directions at theclevermeal.com

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