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Easy Barley Salad with Chickpeas and Pears

Fall salad recipes
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Thank you Eating Birdfood for the recipe!

Ingredients

  • 1 cup uncooked barley 

  • 1 cup cooked chickpeas

  • 2 pears

  • ⅓ cup chopped sun-dried tomatoes

  • ⅓ cup walnuts

  • ¾ cup feta cheese

  • ¼ cup chopped parsley

  • 1 handful baby arugula

Dressing:

  • 3 Tbsp red onion 

  • ¼ cup apple cider vinegar

  • ⅓ cup olive oil 

  • 2 tsp maple syrup 

  • 1 tsp Dijon mustard

  • 1 tsp dried oregano

  • ½ tsp sea salt

  • ¼ tsp pepper

Instructions

  1. Cook the barley according to the package instructions then drain. 

  2. Toast the walnuts in a small skillet for 5-6 minutes and let them cool. 

  3. Start making the dressing by adding minced onion to a small bowl with vinegar. Let the onion marinate while you prep the salad. 

  4. Chop 1 + ½ pears and save the remaining half for decoration for the salad. 

  5. Add the cooked barley, chickpeas, pears, sun-dried tomatoes, walnuts, arugula, parsley, and feta into a large bowl. 

  6. Add the oil, maple syrup, mustard, oregano, and salt and pepper into the bowl with the vinegar and red onion. Whisk until everything is combined. Pour the dressing over the salad mixture and toss to coat. Taste and season with additional salt and pepper, if needed. 

Find it online: https://shesafullonmonet.com/fall-salad-recipes/