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Barley Salad with Lemon and Sumac Roasted Chickpeas
THE SEA SALT13Ingredients
60Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup pearled barley (uncooked, cooked, see notes below for link on how to cook barley)
- 1 lemon (juiced)
- 3 Tbsp. olive oil
- 15.5 oz. chickpeas
- olive oil
- kosher salt
- fresh ground black pepper
- 2 tsp. ground sumac
- 1 English cucumber (chopped)
- 2 tomatoes (large, chopped, or about 15 cherry tomatoes, cut in half)
- 1/2 cup chopped parsley
- 1 Tbsp. mint (chopped)
- 1/2 cup crumbled feta
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium750mg31% |
| Potassium680mg19% |
| Protein15g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber15g60% |
| Sugars5g |
| Vitamin A25% |
| Vitamin C80% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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