Wednesday, August 14, 2013


Occasionally, I get a hankering for a specific kind of food and that's all I want to eat. Lunch and dinner can sometimes be the same exact thing if it's what I'm truly craving. I've had this type of obsessive love over this Greek-inspired Barley and Chickpea Salad with Tzatziki Dressing I've been making myself for lunch (and dinner) for the last two weeks.

Whenever I've tried to veer from this, I find myself feeling unsatisfied. Like something was just missing from my day. Obviously, this salad recipe isn't a revelation of ingredients (chickpeas, cucumbers, olives, oh my!), but the dressing....the dressing makes it. It's super simple and delicious.

Greek-Inspired Barley and Chickpea Salad with Tzatziki Dressing

by Bonnie Graham
Keywords: salad chickpeas grain olives
Ingredients (1 large lunchtime salad)
    Tzatziki Dressing
    • 3/4 c plain Greek yogurt
    • 2 tbsp lightly packed fresh parsley, torn into pieces
    • 2 1/2 tbsp lightly packed fresh dill, roughly chopped
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice (about 1/2 lemon)
    • 1/8 teaspoon salt
    Barley and Chickpea Salad
    • 2 cups washed salad greens
    • 1/4 c barley
    • 1/3 c chickpeas
    • 1/4 of a large cucumber, sliced
    • 2 tbsp chopped kalamata olives
    • 5 - 6 cherry tomatoes, halved
    • salt and pepper, to taste
    1. Add all the ingredients of the dressing to a small blender or food processor. Blend until combine (just a few seconds).
    2. Toss all salad ingredients together, adding salt and pepper to taste.
    3. Toss dressing with salad and enjoy!
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    1 comment:

    1. Hi Bonnie! This recipe looks delicious. It seems you've put together quite the menu for diabetics. I can't find any contact info on the page, but would like to ask you a question when you have a moment. Please email me at mtrucillo(at)recallcenter(dot)com, thanks!