Chick Pea, Mushroom and Barley Salad with Balsamic Dressing


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Chick peas with mushrooms, barley and sun dried tomatoes tossed together in balsamic vinegar to make a protein rich healthy salad. Always serve chilled.

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Soaking Time:  Overnight
Preparation Time: 
Cooking Time: 
Makes 3 servings
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1 cup soaked, boiled kabuli chana
6 to 8 sliced mushrooms (khumbh)
1 sliced cucumber , length wise
1/2 cup cooked barley (jau)
6 sun-dried tomatoes
3 spring onions , finely chopped with leaves
2 tbsp balsamic vinegar
1 tbsp olive oil
a dash of lemon juice
salt and freshly ground black pepper powder to taste

  1. Put the sun dried tomatoes in hot water for 15 minutes and keep aside.
  2. Combine the kabuli chana with enough water and little salt and pressure cook for 3 to 4 whistles or till the kabuli chana are soft and cooked.
  3. Allow the steam to escape before opening the lid. Drain the kabuli chana.
  4. Combine the kabuli chana, mushrooms, cucumber, barley, sun dried tomatoes and spring onions in a bowl, mix well and refrigerate.
  5. Just before serving add the balsamic vinegar, olive oil, lemon juice, salt and pepper and toss well.
  6. Serve chilled.

Handy tip:

  1. Pearl barley is easily available at local chemists. Wash it thoroughly and cook it in boiling water like rice.
1 review received for Chick Pea, Mushroom and Barley Salad with Balsamic Dressing

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 Reviewed By
Healthy EatingJune 08, 2012

Chick Peas and Veggies taste great with Balsamic vinegar.

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Reviewed June 08, 2012by Healthy Eating

Chick Peas and Veggies taste great with Balsamic vinegar.

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