Barley Salad with Chickpeas

Large serving bowl filled with barley salad mixed with chickpeas, arugula, pear slices, sun-dried tomatoes, walnuts, and crumbled feta with wooden serving spoons on the side.

4.50 from 28 votes

Easy barely salad made with pearl barley, chickpeas, walnuts and a simple apple cider vinaigrette. A flavorful dish that’s filling, versatile and great for meal prep.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

1 cup uncooked barley*
1 cup cooked chickpeas
2 pears divided
⅓ cup chopped sun-dried tomatoes
⅓ cup walnuts
¾ cup feta
¼ cup chopped parsley
1 handful baby arugula

Dressing

3 Tablespoons red onion
¼ cup apple cider vinegar
⅓ cup olive oil
2 teaspoons maple syrup
1 teaspoon dijon mustard
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon pepper

Instructions

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 ½ 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.

Notes

Pearl barley: This is the best choice for salads because it cooks quicker (about 25–30 minutes) and has a tender, chewy bite that works perfectly in this recipe.
Hulled barley: You can use it if that’s what you have, but know it takes longer to cook (closer to 45–60 minutes) and has a denser, chewier texture. If you go this route, taste as you cook and add extra water if needed.
Rinse after cooking: Running the barley under cold water cools it down quickly, removes excess starch and helps keep the grains fluffy.
Storage: There is no need to store the dressing separately. The barley holds up well, so you can keep the salad fully dressed in the fridge for 3 to 4 days.

Nutrition