Mediterranean Barley Power Salad with Cucumber Lemon Marinade



Mediterranean Barley Power Salad with Cucumber Lemon Marinade
Recipe Type: Salad, Healthy
Cuisine: Mediterranean, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 12
Perfect for Meatless Monday! And vegan, too!
  • 2 cups cooked pearl barley, cooled
  • 1 can garbanzo beans, drained
  • 1/2 cucumber, chopped roughly
  • 1 green bell pepper, chopped roughly
  • 1 red bell pepper, chopped roughly
  • 3 plum tomatoes, chopped
  • 1/2 red onion, chopped roughly
  • 3 stalks green onion, chopped
  • 1 bunch cilantro, minced
  • 1 tsp minced garlic
  • juice of one lemon
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill (or 1 bunch fresh! I didn’t have fresh on hand, unfortunately)
  • 1/2 tsp dried parsley (or 1 bunch fresh)
  • 1/2 tsp red pepper flakes
  • 1 tsp black pepper
  • 1 1/2 tsp salt
  • spinach, for serving
  • fried egg, for topping
  • Plain Greek yogurt, for topping
  • frozen pomegranate seeds, for topping
  • parmesan or feta cheese, for topping
  1. Prepare bulgur according to package directions (I used my rice cooker!) and cool.
  2. Chop up the red onion and green onion and add to a bowl of ice water (this helps take out the “bite” from the onion!).
  3. Chop the veggies, herbs, and all spices and add to a large mixing bowl. Stir to combine.
  4. Add the garbanzo beans.
  5. Mix in cooled bulgur.
  6. Add lemon juice and olive oil and stir until well coated.
  7. Drain onions and add to mixture.
  8. Sprinkle in salt and pepper.
  9. Chill in refrigerator for at least 30 minutes before serving.
  10. Serve over spinach and top with a fried egg, plain Greek yogurt, parmesan or feta cheese, and a handful of pomegranate seeds!



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