chickpea barley salad with spiced cumin dressing

Okay, okay, I know what you are thinking…chickpea and barley salad? Really? But you’d be wrong…

These ingredients alone aren’t much to look at. Literally. Aren’t they so bland looking?

But if you add some color…

And some spice…

Voila! These humble (but healthy!) ingredients turns into something fantastic!

It’s a great lo-cal option to have on hand for a snack before dinner or a quick lunch at work.

Chickpea Barley Salad with Spiced Cumin Dressing

Serves 4.

This is a great make-ahead dish for weekday lunches. It would also be wonderful with toasted pita wedges.

½ cup barley, rinsed, cooked and cooled

2 large red peppers, roasted and skinned (here’s how)
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
¼ cup of parsley, chopped
3 tablespoons of capers, rinsed
3 tablespoons lemon juice
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup extra-virgin olive oil

Salt and pepper

Cut the peppers into half-inch wide strips and put them in a large bowl together with the barley, chickpeas, parsley, and the capers.

In a smaller bowl, whisk together the lemon juice, honey, cumin, cayenne pepper and oil. Pour over the chickpea mixture and combine.

Season with salt and pepper to taste. Serve immediately, or refrigerate it for a day to great even better flavor!