Spanish-inspired black barley salad with chickpeas, dates, and toasted almonds from Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day (page 113) by Bruce Weinstein and Mark Scarbrough

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on May 15, 2015

    I've made this a couple of times now - it is truly delicious, and the black (also known as purple, think it's the same stuff) barley is both gorgeous to look at and fun to introduce people to. If black/purple barley can't be found, hulled/hull-less (not pearled) barley could be used and cooked in the same way. Salad won't be as striking, but will still be delish. And while barley has gluten, it could be made with a combo of black rice and red or black quinoa for gluten-free folks. I added some parsley just for the additional color, and fresh oregano would be nice instead of the dried.

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