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Bowl of barley salad with chickpeas and pear. Table is scattered with herbs and walnuts.
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4.62 from 26 votes

Barley Salad with Chickpeas and Pears

This hearty barley salad is packed with chickpeas, walnuts, crunchy pears, sun dried tomatoes and parsley. It's such a flavorful combo and is perfect for meal prep and potlucks.
Course: Salad
Cuisine: American
Keyword: pear barley salad
Servings: 4


  • 1 cup uncooked barley*
  • 1 cup cooked chickpeas
  • 2 pears divided
  • 1/3 cup chopped sun dried tomatoes
  • 1/3 cup walnuts
  • 3/4 cup feta
  • 1/4 cup chopped parsley
  • 1 handful baby arugula


  • 3 Tablespoons red onion
  • 1/4 cup apple cider vinegar
  • 1/3 cup olive oil
  • 2 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper


  • Cook barley according to package instructions. Drain.
  • Toast walnuts in a small skillet. This should only take 5-6 minutes. Let cool.
  • Start dressing by adding minced onion in a small bowl with the vinegar. Let marinate while you prep the salad.
  • Chop 1 1/2 pears and save remaining half for fanning and decorating salad.
  • Add cooked barley, chickpeas, pears, sun dried tomatoes, walnuts, arugula, parsley and feta into a large bowl.
  • Add oil, maple syrup, mustard, oregano, salt and pepper into the bowl with the vinegar and red onion. Whisk until combined. Pour dressing over salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed.


  • 1 cup of uncooked barley will yield about 3 1/2 cups cooked barley.
  • I used dry-packed sun-dried tomatoes.


Serving: 1/4 of recipe | Calories: 449kcal | Carbohydrates: 45g | Protein: 10g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 489mg | Fiber: 9g | Sugar: 16g