Barley Salad with Mixed Vegetables and Legumes
Ingredients
- 300 g pearl barley
- 200 g cooked chickpeas
- 1 yellow bell pepper
- 1 red bell pepper
- 2 zucchinis
- 1 eggplant
- 100 g cherry tomatoes
- 1 garlic clove
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin seeds
- oregano
- fresh basil
- extra virgin olive oil
- salt
- pepper
Preparation
Cook the pearl barley in salted water until tender, then drain and let it cool
Chop the bell peppers, zucchinis, eggplant, cherry tomatoes, and garlic into bite-sized pieces
In a large bowl, combine the cooked barley, chickpeas, chopped vegetables, smoked paprika, cumin seeds, oregano, basil, olive oil, salt, and pepper
Toss everything together until well mixed and serve chilled or at room temperature
Notes
You can substitute the ingredients with your preferred vegetables and legumes for variation
