Chickpea barley salad with almond pesto is a very hearty dish.
Fresh tomatoes and fresh basil are the ingredients of a pesto rich in flavor, perfect and unusual condiment. It particularly brings out all its flavors and creamy texture when served with lukewarm barley and with a little oil added just before serving. A very rich recipe, perfect in winter but also ideal in spring when the body needs iron and nutrients that give energy to face the hot season. You can replace barley with buckwheat or rice for a totally gluten-free dish.
The chickpeas match perfectly with the tomato and almond pesto but they can also be substituted with lentils or white cannellini beans.
Chickpea barley salad with almond pesto: Ingredients
200 g (7 oz) barley
100 g (3½ oz) organic canned chickpeas
5 sun-dried tomatoes
10 dates tomatoes
10 desalted capers
5 fresh oregano leaves
5 basil leaves
50 g (2 oz) fresh ricotta
6 tbsp extra virgin olive oil
Pinch of sea salt
White pepper, to taste
Chickpea barley salad with almond pesto: Method
- Wash and drain the barley. Cook in boiling salted water for the time listed on the packaging.
- Drain the chickpeas and set aside.
- In a blender, mix the sun-dried tomatoes with all the remaining the ingredients, and blend until you have a thick and creamy pesto.
- In a bowl, mix the barley with the chickpeas and pesto, stirring well to combine ingredients.