Vegetarian

Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta is for Lunch.

Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta takes several minutes to prepare.

Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta takes several minutes to cook.

Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta makes 4 servings.

The ingredients for Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta are:

2 medium zucchini
3/4 teaspoon salt, divided, plus more for salting water
1/3 cup kamut (soaked overnight or at least for an hour)
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
2 cups (or 1 15-ounce can) chickpeas, drained
2 tablespoons fresh mint, finely chopped
2 tablespoons feta cheese
Freshly ground pepper

Here is how you make Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta:

Trim the ends of the zucchini and cut in half crosswise. Using a mandoline or a knife, cut the zucchini into thin matchsticks and place in a colander in the sink. Sprinkle with 1/4 teaspoon salt and massage lightly with your hands to evenly disperse the salt. Let sit for 20-30 minutes, or as long as it takes to prepare the rest of the salad.Add kamut to a saucepan with 3c water. Bring to a boil, salt, reduce heat and cover until tender but still chewy (30-40 minutes).Meanwhile, make the dressing. In a small bowl, whisk together the lemon juice, vinegar and remaining 1/2 teaspoon salt. Slowly whisk in the olive oil and set aside.In a large bowl, combine the chickpeas, kamut and about half of the dressing. If the barley is still very hot, let the mixture sit until just warm, stirring occasionally. Squeeze the zucchini gently to get rid of any excess moisture and add to the bowl, along with the remaining dressing and the mint. Stir and transfer to a serving bowl. Crumble the feta over the top and serve.Serving Size: Makes 4 modest servingsNumber of Servings: 4Recipe submitted by SparkPeople user BUUKWORM14.

The nutritional information for Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 352.9

• Total Fat: 16.8 g
• Cholesterol: 6.3 mg
• Sodium: 731.4 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 7.9 g
• Protein: 9.9 g

The dietary needs meet for Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta is Vegetarian