Recipes

Protein Barley Salad

by StudioLink's Diet.
August 05, 2025
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Follow Cooking for Peanuts

Protein Barley Salad

Fresh, filling, and plant-powered—this Protein Barley Salad, inspired by Cooking for Peanuts, is perfect for meal prep or a light lunch. Packed with chewy barley, crisp veggies, and hearty protein, it’s a salad that satisfies!

Ingredients

  • 1 cup pearled barley, cooked & cooled
  • 1 cup canned chickpeas (or white beans), drained
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, chopped
  • 1/4 red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • Salt & pepper to taste

Barley salad with summer vegetables


Instructions

  1. In a large mixing bowl, combine the cooked barley, chickpeas, tomatoes, cucumber, red onion, and parsley.
  2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat evenly.
  4. Let the salad chill in the fridge for at least 30 minutes for the flavors to combine.
  5. Serve cold or at room temperature. Enjoy as a meal or hearty side!

Tips & Variations

  • Use farro or quinoa instead of barley for a gluten-free option.
  • Add diced avocado or a handful of olives for extra richness.
  • Store leftovers in the fridge for up to 3 days—perfect for lunches!
  • Mix in a spoonful of hummus or tahini for a creamy twist.

This Protein Barley Salad proves that plant-based eating can be both satisfying and seriously tasty. Fresh veggies, zesty dressing, and chewy grains—it’s your new go-to for healthy feel-good food!

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