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vegan Barley salad

Vegan Barley Salad with Spicy Turmeric Dressing

Cooked pearl barley with curried chickpeas, fresh veggies and the spicy turmeric dressing. A perfect meal for lunch and even dinner. And those toasted peanuts certainly add more flavor and another layer of texture.
5 from 2 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 279kcal

Ingredients

  • 1 cup Barley, pearled, cooked
  • 1 cup Chickpeas (garbanzo beans) (Black and white)
  • ½ cup Carrots, raw (spiral)
  • ½ cup Purple Cabbage (Shredded)
  • ½ cup Cucumber (with peel) (Sliced)
  • ¼ cup Tomato, grape (Sliced)
  • ¼ cup Red onions (chopped)
  • ½ cup Romaine Lettuce (chopped)
  • ¼ cup green onion (spring onion) (chopped)
  • 4 tablespoon toasted peanuts

Spicy Turmeric Dressing

  • 1 cup Vegan Greek style yogurt (or regular yogurt)
  • 1 fresh turmeric root (½ inch)
  • 1 tablespoon fresh ginger (ground)
  • ½ teaspoon roasted cumin powder
  • 1 pod garlic (optional)
  • salt to taste
  • ⅓ cup cilantro leaves
  • 1 teaspoon lime juice
  • 1 green chili pepper
  • ½ teaspoon honey (optional)

Curried chickpeas

  • 1 cup cooked chickpeas
  • 4 tablespoon water
  • 1 teaspoon curry powder
  • ½ teaspoon red chili powder
  • salt to taste

Instructions

  • Pressure cook pre-soaked barley with a pinch of salt.
  • I cook it for ten minutes until each grain is tender and fluffy.
  • If using pre-soaked chickpeas, cook them with a pinch of salt in two cups of water.
  • You can pressure cook the beans too until soft and tender.
  • Prepare your veggies while beans and barley are cooking.
  • By using a spiralizer, make carrot spirals. Slice cucumbers and chop other veggies as listed under the ingredient list.
  • Take all the ingredients listed under the salad dressing in a blender.
  • Blend well until smooth. If you want, you can add a tablespoon of olive oil while blending too.
  • In a pan take cooked chickpeas and add a teaspoon of curry powder, salt, red chili powder.
  • Add some cooked chickpea water and stir well to allow the spices to coat the beans well.
  • Take the veggies, barley and chickpea in a bowl.
  • Add the salad dressing and serve.

Notes

  • Other grains that work well with this recipe is quinoa, brown rice and wild rice.
  • The dressing can be stored for three days in refrigerator.
  • Enjoy the salad immediately after adding the dressing.
  • If you want to store the salad, don't add the dressing.
 

Nutrition

Calories: 279kcal