Chickpeas and barley salad

ingredients

• Chickpeas and barley salad

  • 2 teaspoon olive oil
  • 2 red onions, finely chopped
  • 1 cup (200g) pearl barley
  • 3 cup (750ml) hot chicken stock
  • 1 seeded and finely sliced
  • 2 zucchini, finely chopped
  • 400 gram chickpeas, drained and rinsed
  • shaved parmesan and rocket leaves, to serve

method

• Chickpeas and barley salad

  • 1

    Heat olive oil in a saucepan on medium. Saute onions for 2-3 minutes, until starting to colour. Add barley and cook for 2 minutes, until toasted.

  • 2

    Add hot stock, 1 ladle at time, stirring after each addition until absorbed. Repeat until all stock has been used and barley is just tender, adding capsicum and zucchini with last ladle.

  • 3

    Stir in chickpeas. Cook for another 2 minutes, stirring continually. Serve with shaved parmesan and rocket leaves.