Fennel Barley Chickpea Salad

Fennel Barley Chickpea Salad celebrates spring with roasted fennel, nutty barley and chickpeas in a light, honey balsamic dressing. Part of a Festive Foodies National Salad Month celebration!

I love fresh fennel this time of year. You can use all parts of the bulb even the fronds.

Fennel tastes great raw, sauteed or roasted. For this salad, I roasted the fennel with a little olive oil. The sweetness of the fennel draws out the earthy taste of barley. Both are so good with chickpeas and even better all together!

Thanks Kate from Kate’s Recipe Box for hosting our #NationalSaladMonth event!

Fennel Barley Chickpea Salad

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Fennel Barley Chickpea Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings

Serving Size: 1/2 cup

Ingredients

• 1/2 cup chopped fennel bulb
• 1 tablespoon olive oil
• 1 cup cooked barley
• 1 cup chickpeas
• 1/4 cup chopped red peppers
dressing
• 1 tablespoon olive oil
• 2 teaspoons white balsamic vinegar
• 1 teaspoon honey
• 1/8 teaspoon salt
• dash of pepper

Instructions

• Toss fennel in olive oil. Spread evenly on cookie sheet and roast at 350 degrees for about 20 minutes until browned and tendered.
• Stir together fennel, barley, chickpeas and peppers.
dressing
• Whisk together oil, vinegar, honey, salt and pepper. Pour over salad and mix.

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Be sure to check out all these great salad ideas from Festive Foodies!

• Italian Chopped Salad by Kate’s Recipe Box
• Austrian Potato Salad by Karen’s Kitchen Stories
• Jarred Salad Matrix by Culinary Adventures with Camilla
• Greek Village Salad by A Day in the Life on the Farm
• Spring Salad with Herb Garden Dressing by Our Good Life
• Tuscan Tuna and White Bean Salad by Palatable Pastime
• Fennel Barley Chickpea Salad by Cindy’s Recipes and Writings
• Broccoli Salad by Creative Southern Home
• Fried Chicken Salad by The Beard and The Baker
• Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice