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Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta Recipes From The Kitchn

kept byxsilvereclipse
recipe byThe Kitchn
Notes: 

Warm beans absorb dressing better. The chickpeas can either be warmed in the microwave or in a small pan on the stove before being tossed with the dressing, but if you're gripped by summer cooking laziness, feel free to skip this step; the salad will still be good.
• The salad can be made several hours ahead and refrigerated. Longer than that, and the texture of the zucchini becomes a bit soggy.

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Ingredients: 

2 medium zucchini
3/4 teaspoon salt, divided, plus more for salting water
1/3 cup pearl barley
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


 

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