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Turkish · Salad
Barley and Chickpea Salad with Feta
A filling grain and legume salad with grated carrot, raisins, spinach and feta, tossed in a thin yogurt dressing with cumin, dried mint and lemon. It keeps for days, so it works for packed lunches.
- YieldServes 8
- Hands-on50 min
- Total13 h 40 min
- Difficulty
Ingredients
Salad
- ½ cupdried chickpeas
- ¾ cuphulled barley
- 1bay leaf
- ¼ cupextra-virgin olive oil, divided
- 1 cupcarrots, grated, about 1 large
- ¼ cupgolden raisins
- 2 cupsspinach, cut into thin ribbons
- 1 tspkosher salt, plus more to taste
- to tasteblack pepper, freshly ground
- 100 gfeta cheese, barrel-aged, crumbled
- ¼ cupgreen onion, finely chopped, mostly the white part
- 2 tbspfresh flat-leaf parsley leaves, finely chopped
- 2 tbspfresh spearmint leaves, finely chopped
- 2 tbspfresh dill leaves, finely chopped
Dressing
- ¼ cupplain whole-milk yogurt, not Greek
- ¾ tspground cumin
- 1 tspdried spearmint
- 1 tspdried oregano
- ½ tspMaras pepper
- 1 tbsplemon juice, freshly squeezed
- 1lemon, zested
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