You are here: Home >  Course  >  Salads  >  Salads with dressing  >  Chick Pea, Mushroom and Barley Salad with Balsamic Dressing

Chick Pea, Mushroom and Barley Salad with Balsamic Dressing


by
Chick Pea, Mushroom and Barley Salad with Balsamic Dressing

5/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD

Added to 20 cookbooks   This recipe has been viewed 16041 times

Name the texture, name the flavour, and you are sure to find it in this exciting salad. From cucumber for a juicy crunch, and kabuli chana for a mealy touch, to barley and mushrooms for chewiness and sun-dried tomatoes for tang, this Salads features a wide assortment of ingredients, further enhanced with a tongue-tickling dressing of peppy vinegar, refreshing lemon juice and olive oil – which does the balancing act. Enjoy the Chick Pea, Mushroom and Barley Salad with Balsamic Dressing chilled, to relish an exciting crunch and to avoid sogginess.

Add your private note

Chick Pea, Mushroom and Barley Salad with Balsamic Dressing recipe - How to make Chick Pea, Mushroom and Barley Salad with Balsamic Dressing

Tags

Salads with dressingWholesome Salads (Salads that make a meal)Pressure CookerHealthy Pressure CookerPressure Cooker VegetablesPressure CookerMarathoners, Endurance Athletes, Triathlete

Soaking time:  15 minutes   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

Ingredients
1 cup soaked and boiled kabuli chana (white chick peas)
3/4 cup sliced mushrooms (khumbh)
1/2 cup thick cucumber sticks
1/2 cup barley (jau)
1/4 cup sun-dried tomatoes
1/2 cup finely chopped spring onion whites and greens

To Be Mixed Into A Dressing
1 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tbsp. lemon juice
salt and freshly ground black pepper (kalimirch) to taste
Method
    Method
  1. Combine the barley and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Drain and keep aside.
  3. Combine the sun-dried tomatoes and enough hot water in a bowl and soak it for 15 minutes. Drain and keep aside.
  4. Combine all the ingredients in a deep bowl and toss well.
  5. Add the prepared dressing and toss well.
  6. Refrigerate for 1 hour and serve chilled.
Accompaniments

Black Bean Soup, Mexican Veg Black Bean Soup 
Bombay Curry Soup 
Cauliflower Soup 
Clear Broccoli and Carrot Soup 

Nutrient values (Abbrv) per serving
Energy177 cal
Protein6.1 g
Carbohydrates26.6 g
Fiber7.4 g
Fat5.2 g
Cholesterol0 mg
Sodium40.7 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Chick Pea, Mushroom and Barley Salad with Balsamic Dressing
5
 on 16 Jun 18 09:06 PM


Will the mushrooms be raw or cooked in this ??
Reply
| Hide Replies
Tarla Dalal    Hi Sushmita, We have used raw mushrooms.
Reply
18 Jun 18 08:50 AM
Chick Pea, Mushroom and Barley Salad with Balsamic Dressing
5
 on 23 Nov 16 10:49 AM


no i will try.....
Reply
Chick Pea, Mushroom and Barley Salad with Balsamic Dressing
5
Gandhi Dhwani
 on 10 Aug 15 01:59 PM


I had some barley at home and I dint know what to make from it.SI I thought you website must be having some recipe for sure..And believe me I never thought barley could taste soo good..I thought why not give it a try..The addition of balsamic vinegar in the dressing enhances the taste of this salad..Above all its healthy too..A very unusual salad..Would definitely make this one for a party..
Reply
Chick Pea, Mushroom and Barley Salad With Balsamic Dressing
5
Healthy Eating
 on 08 Jun 12 03:17 PM


Chick Peas and Veggies taste great with Balsamic vinegar.
Reply