Monday, 18 May 2015

Warm chickpea and barley salad (V+)

Chickpeas and barley with roasted sweet potato

You will need (feeds 2 to 3):
1/2 cup chickpeas
1/3 cup pearl barley
1 clove of garlic
1 bay leaf
1 red onion
2 medium sweet potatoes
1 tbsp olive oil
1/2 tsp ground cumin
1 tsp dried rosemary
2 tbsp hulled hemp seeds
freshly ground black pepper

1. Soak the chickpeas overnight. Rinse and cook in plenty of water with the bay leaf and the halved garlic. When done, let it rest and cool down a bit in the cooking liquid.
2. Wash the pearl barley until water stays clear. Drain, then cook in plenty of water. When done, drain well and put into a mixing bowl.
3. Peel the sweet potatoes, cut into cubes. Drizzle with little olive oil, season with ground cumin and dried rosemary. Roast in a preheated oven at 200 C for about 15 to 20 mins.
4. Put well drained chickpeas into the bowl with the pearl barley. Add thinly sliced red onions. Mix, then fold in roasted sweet potatoes too.
5. Serve into bowls or onto plates, season with freshly ground black pepper and top with hulled hemp seeds. Enjoy!

Allergy: Gluten. No dairy. No egg. No nuts.

More salad ideas:
Green chickpea salad
Lentil and chickpea salad
Warm quinoa and lentil salad
Baby spinach salad
Roasted veg couscous salad
Bean and barley salad
Warm lentil and quinoa salad
Warm lentil winter salad

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