Best 5 Moroccan Chickpea Barley Salad Recipes
Tantalize your taste buds with a delightful journey to Morocco through this curated collection of traditional and modern chickpea and barley salad recipes. From the vibrant streets of Marrakech to the serene landscapes of the Atlas Mountains, Moroccan cuisine is a symphony of flavors, textures, and aromas. Discover the perfect balance of sweet and savory in the classic Moroccan Chickpea and Barley Salad, where plump chickpeas, tender barley, and a medley of colorful vegetables are tossed in a zesty dressing of lemon, cumin, and paprika. Transport yourself to the bustling souks of Fez with the aromatic Barley and Chickpea Salad with Roasted Vegetables, where roasted bell peppers, zucchini, and eggplant add a smoky depth to the hearty grains and legumes. For a refreshing twist, try the vibrant Chickpea and Barley Salad with Pomegranate and Mint, where the tangy sweetness of pomegranate arils and the cooling freshness of mint elevate this salad to a new level of deliciousness. Each recipe is a testament to the culinary heritage of Morocco, offering a unique blend of spices, textures, and flavors that will leave you craving for more.
Let's cook with our recipes!
MOROCCAN BARLEY SALAD
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the host as you can make it up to two days ahead of time and refrigerate until the party starts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes. Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes. Stir in ginger and coriander. Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.
- Stir barley into onion mixture. Stir in remaining 2 tablespoons oil; season with salt and pepper. Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve.
MOROCCAN CHICKPEA & BARLEY SALAD
This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.
Provided by strawberrybird
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
- Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
- In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
- Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.
Nutrition Facts : Calories 423.7, Fat 11.5, SaturatedFat 1.5, Sodium 615.9, Carbohydrate 70.9, Fiber 15.6, Sugar 13.8, Protein 14.6
MOROCCAN CHICKPEA BARLEY SALAD RECIPE
Steps:
- 1 Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is. 2 Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly. Toss and mix in the colander to strain as much water as you can. 3 Lay out the barley on a sheet pan and drizzle olive oil over it. Mix to coat well and set aside. 4 In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley and mix well. Add the zest and juice of the lemon and mix again. Add the barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed. 5 Let the salad marinate for an hour or so before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.
MOROCCAN CHICKPEA SALAD
This is an easy and tasty vegetarian salad, loaded with protein. The quantities posted here are for a large batch, feel free to reduce them.
Provided by GourmetQueen
Categories Salad Dressings
Time 20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
- In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
- Serve and enjoy!
Nutrition Facts : Calories 294.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 5.8, Sodium 598.2, Carbohydrate 47.4, Fiber 9.5, Sugar 4.2, Protein 10.8
MOROCCAN CHICKPEA SALAD
This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.
Provided by evelynathens
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chickpeas in a large saucepan.
- Add water to cover and stir in 1 tsp of salt.
- Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
- Drain the chickpeas and discard any loose skins.
- In a serving bowl, combine all the remaining ingredients.
- Add the chickpeas and toss well.
- Cover and refrigerate for atleast 4 hours before serving.
Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2
Tips:
- Use Quality Ingredients: Fresh, high-quality ingredients make all the difference in this salad. Look for plump, firm chickpeas, chewy barley, and crisp vegetables.
- Prep Ahead: Many of the components of this salad can be prepared ahead of time. Cook the chickpeas and barley, roast the vegetables, and make the dressing a day or two in advance. This will make assembly a breeze.
- Don't Skip the Herbs: The fresh herbs in this salad add a ton of flavor. Don't be shy about using plenty of them.
- Adjust the Spice Level: The amount of harissa in this salad is adjustable. Start with a small amount and add more to taste.
- Make it Vegan: To make this salad vegan, simply omit the feta cheese and use a plant-based yogurt in the dressing.
Conclusion:
This Moroccan Chickpea and Barley Salad is a delicious, healthy, and versatile dish that's perfect for any occasion. It's packed with protein, fiber, and flavor, and it's easy to make ahead of time. Serve it as a main course, a side dish, or a light lunch. No matter how you serve it, this salad is sure to be a hit.
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