Mediterranean Barley Salad with Spiced Chickpeas


For the dressing

  • 13 cup tahini
  • 13 cup water
  • 14 cup lemon juice
  • 2 cloves garlic, minced
  • 12 teaspoon cumin
  • 14 teaspoon cayenne pepper
  • 12 teaspoon salt

For the spiced chickpeas

  • 1 (15 ounces) can chickpeas, drained and rinsed
  • 12 teaspoon smoked paprika
  • 14 teaspoon garlic powder
  • 18 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste

For the salad

  • 1 pound ground lamb
  • 3 cups cooked barley (or other similar grain)
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 1 bunch parsley, minced


  1. Combine all dressing ingredients in blender or in blender cup for immersion blender.  Blend until smooth then refrigerate until ready to use.  
  2. Heat large skillet over medium-high heat and cook lamb until done.  Remove lamb from skillet with slotted spoon, leaving fat in pan.  Add chickpeas to skillet and sprinkle with paprika, garlic powder, cayenne pepper, and black pepper.  Saute the chickpeas for about 5 minutes, stirring to coat with spices, until chickpeas are slightly browned and blistered.  Season with salt to taste and remove to plate.  
  3. Toss barley, lamb, chickpeas, tomatoes, cucumber, and parsley in large bowl, the top with dressing and serve.  


This recipe is from Budget Bytes.  The original used farro and was meatless, but I had barley on hand and wanted to add some meat.  It was tasty and made for great cold lunches in the following days.