Mediterranean Chickpea and Barley Salad Cups
A refreshing and nutritious snack featuring chickpeas, barley, and colorful veggies, tossed in a zesty lemon-olive oil dressing.
10 min
Prep
15 min
Cook
4
Serves
220
Calories
Macros · per serving
7g protein
36g carbs
6g fat
Ingredients
For 4 servings
- 1 cup pearled barley
- 1 can canned chickpeas
- 1 red bell pepper
- 1 cucumber
- 0.5 red onion
- 1 lemon
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 0.25 cup fresh parsley
Instructions
- 1
Cook the pearled barley according to package instructions; drain and let cool.
- 2
Rinse and drain the canned chickpeas.
- 3
Dice the red bell pepper, cucumber, and red onion.
- 4
Chop the fresh parsley and juice the lemon.
- 5
In a large bowl, combine the cooled barley, chickpeas, red bell pepper, cucumber, red onion, and parsley.
- 6
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
- 7
Pour the dressing over the salad ingredients and toss to combine evenly.
- 8
Spoon the salad into small serving cups and serve immediately or chill for later.
Cook it this week.
NeatEat plans Mediterranean Chickpea and Barley Salad Cups — and the rest of your week — around your budget, groceries included.