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This healthy grain-based salad features a complex flavor profile with a refreshing crispness from sugar snap peas, chewy pearl barley, and a buttery mouthfeel from chickpeas, enhanced by a shallot Dijon vinaigrette.
Ingredients
- extra-virgin olive oil: 0.25 cup
- apple cider vinegar: 0.125 cup
- maple syrup: 1.5 tsp
- Dijon mustard: 0.5 tsp
- large shallot: 1 piece (finely chopped)
- Himalayan salt: 0.75 tsp
- freshly ground black pepper: 0.25 tsp
- crushed red pepper flakes: 0 tsp (pinch)
- cooked pearl barley: 2 cups
- sugar snap peas: 1 pound (trimmed and halved)
- chickpeas: 1 can (drained and rinsed, (15-ounce))
Metric Conversion
Stages of cooking
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In a mason jar or other glass jar with a tight-fitting lid, combine the olive oil, vinegar, maple syrup, mustard, shallot, salt, black pepper, and red pepper flakes. Shake vigorously until well mixed.
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In a large bowl, mix together the barley, snap peas, and chickpeas.
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Add the vinaigrette and toss until evenly coated. Serve immediately or refrigerate to chill.
