M Café’s Barley & Green Garbanzo Salad
Courtesy of Consulting Chef Lee Gross
Green chickpeas are officially our new fave food. Fresh, flavorful, and protein packed, they are a fab complement to the barley and veggies in this fresh, tasty salad.
4 cups pearled barley, soaked and cooked
1 1/2 cups black barley (M Café recommends the black barley from Stahlbush Island Farms)
1 cup asparagus tips
1 cup asparagus stems (tender parts only), chopped
1 cup green garbanzo beans, shelled
1/4 cup diced carrot
1/2 cup tofu chèvre, crumbled
1 tablespoon lemon zest
1/2 cup lemon-tarragon vinaigrette
1/2 teaspoon sea salt
1/4 teaspoon black pepper
- Soak both the black barley and the pearled barley overnight then cook and set aside.
- Blanch the asparagus tips, asparagus stems, and carrots and set aside.
- Boil green garbanzo beans for 5 minutes and shock in ice bath to keep green color.
- Combine all ingredients and serve.
Yield: 9 cups
We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!
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