Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta
- 2 medium zucchini
- 3/4 teaspoon salt, divided, plus more for salting water
- 1/3 cup pearl barley
- 1 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 cups (or 1 15-ounce can) chickpeas, drained
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons feta cheese
- Freshly ground pepper
- This recipe is vegetarian
- Produce
- Chickpeas (2 cups)
- Mint, fresh (2 tablespoons)
- Zucchini, medium (2)
- Condiments
- White wine vinegar (1 teaspoon)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Pepper, Freshly ground (1)
- Salt (3/4 teaspoon)
- Pasta & Grains
- Pearl barley (1/3 cup)
- Drinks
- Lemon juice (1 teaspoon)
- Dairy
- Feta cheese (2 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published June 28, 2012 (7 months ago).
123 people saved this recipe.
