Ingredients
- 1 cup pearl barley (not quick cooking)
- 1½ cups water
- 1 bunch curly kale
- 1 can chickpeas (drained and rinsed)
- 3 Tbsp. balsamic vinegar
- 1/3 cup olive or canola oil
- 1-2 tsp. Dijon mustard
Instructions
- Combine barley and water in a small saucepan and bring to a boil. Decrease heat to a low simmer and cover with a lid. Allow to cook for 30-40 minutes or until liquid is absorbed and barley is tender. Remove from heat and set aside.
- While barley is cooking, remove ribs from kale by cutting greens away from the stem. Cut greens into bite-sized pieces and wash and dry well. Place in a medium bowl and set aside.
- In a small bowl, whisk together vinegar, oil, Dijon mustard, salt and pepper to create the vinaigrette salad dressing.
- Add barley and chickpeas to the bowl with chopped kale and toss everything together with the vinaigrette.
- Serve as a side salad or add protein and enjoy as an entrée.
Video
Notes
You can substitute beans of your choice for the chickpeas.
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