Tri Power Salad | PC.ca

Alert- Recall - Quebec only - Select PC Maple Apple Seasoned Pork Loin Roast products are being recalled - see details > Learn More

Tri Power Salad

A trio of barley, lentils and chickpeas tossed in zesty green vinaigrette

PC Blue Menu Pearl Barley

Tri Power Salad

Barley, lentils and chickpeas create a powerhouse main course salad that’s high in fibre and low in ...

Barley, lentils and chickpeas create a powerhouse main course salad that’s high in fibre and low in calories. For more protein, ovo-vegetarians can top with a poached or lightly fried egg.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 9
  • Dish Type: Vegan
  • Season: Summer
  • Course: Main
  • Main Ingredient: Pearl Barley
  • Serving Size

    1 serving (serves 9)

  • Calories

    280 cal

  • Total Fat

    6 g

  • Sodium

    510 mg

  • Total Carbohydrate

    49 g

  • Dietary Fiber

    10 g

  • Protein

    12 g

Tri Power Salad

A trio of barley, lentils and chickpeas tossed in zesty green vinaigrette

PC Blue Menu Pearl Barley

  • Serving Size

    1 serving (serves 9)

  • Calories

    280 cal

  • Total Fat

    6 g

  • Sodium

    510 mg

  • Total Carbohydrate

    49 g

  • Dietary Fiber

    10 g

  • Protein

    12 g

How to make

Ingredients

  • 1 cup (250 mL)

    PC®Blue Menu®Pearl Barley, rinsed
  • 1/4 cup (50 mL)

    Extra virgin olive oil
  • 2

    Large onions, chopped
  • 6

    Sprigs fresh thyme, leaves removed and stems discarded
  • 1 tsp (5 mL)

    Salt
  • 1 cup (250 mL)

    PC®Blue Menu®Green Lentils
  • 1 pkg (900 mL)

    Low sodium vegetable broth
  • 2 cups (500 mL)

    Packed fresh parsley leaves
  • 1

    Bunch green onions, trimmed and roughly chopped
  • 1/3 cup (75 mL)

    Red wine vinegar
  • 2

    Cloves garlic, roughly chopped
  • 1 can (540 mL)

    PC®Blue Menu®Chickpeas

How to make

  • Step 1

    Place barley in large saucepan. Add cold water to cover by 2-inches (5 cm); bring to a boil over high heat. Reduce heat to medium; boil gently, uncovered, for 20 to 25 minutes or until slightly tender. Drain well; transfer to a large bowl.

  • Step 2

    Meanwhile, in another large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions, thyme and half of the salt; cook for 8 minutes, stirring frequently, or until onions are very soft. Add lentils; cook, stirring, for 1 minute. Stir in broth, scraping up any browned bits on bottom of pan. Cook uncovered for about 20 minutes or until lentils are tender and broth is absorbed. Transfer to bowl along with barley; let cool slightly.

  • Step 3

    Combine parsley, green onions, vinegar, garlic, remaining 3 tbsp (45 mL) olive oil and remaining salt in bowl of food processor. Pulse until finely chopped; add to bowl with barley and lentils. Add chickpeas, tossing to combine.

Similar recipes