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

kept byxsilvereclipse
recipe byThe Kitchn

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.


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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