Lemon Chickpea Salad
Chickpea, Apple, Barley, Avocado and Feta in a lemon vinaigrette
Servings 8
Ingredients
- 15 oz. chickpeas rinsed
- 1 1/2 Cups barley 3/4 Cup dry, cooked and chilled*
- 1 large apple chopped
- 1 avocado cubed
- 1/2 Cup Feta cheese crumbled
- 1/4 Cup red onions chopped fine
Lemon Vinaigratte
- 1/3 Cup olive oil
- 1/4 Cup white wine vinegar
- 2 Tablespoons honey
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
Instructions
- Combine all vinaigrette ingredients in a mason jar with a tight-fitting lid. Shake the dressing until the honey is completely dissolved.
- Combine salad ingredients and mix in the vinaigrette. If you have time and foresight, this salad is delicious when you marinate the beans in the dressing for up to 8 hours before serving. Otherwise, it still tastes great when tossing it all together just before serving.
Notes
To make this salad gluten-free, you will need to either omit the barley or substitute it with another grain like quinoa or millet. Otherwise, every other ingredient is safe for gluten-free eating.