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Barley and chickpea bowl with apples and maple

Barley and chickpea bowl with apples and maple

Immerse yourself in the fascinating world of meal bowls with our colorful barley bowl, ideal for lunch.

Portion
6
 
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Cooking time

Ingredients

  • 1 c (250 ml) pearl barley
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (15 ml) maple syrup
  • 2 tbsp (2 ml) dry mustard
  • 1 tbsp (15 ml) French shallots, chopped
  • Salt and freshly ground pepper
  • 1 apple, chopped
  • 4 c (1 litre) kale, chopped
  • 2 cans 14 oz (398 ml) Bonduelle chick peas

Preparation

  1. Cook barley in boiling salted water for 20 minutes.
  2. Meanwhile, in large bowl, whisk oil, vinegar, syrup and mustard.
  3. Add shallots, chopped apple, kale and chickpeas.
  4. Drain the barley. To serve hot, don't rinse, otherwise, rinse with cold water and drain again.
  5. Divide the barley into 4 bowls and garnish with the kale, apple and chickpea salad. Enjoy.

Nutritional value (per serving):

  • Calories: 364
  • Proteins: 14 g
  • Lipids: 8 g
  • Glucides: 62 g
  • Fibers: 12 g
  • Sodium: 25 mg

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