Barley Tabbouli Salad with Tahini Drizzle
Intact barley stands in for cracked bulgur in this hearty salad, but you can use another whole grain if you prefer. This recipe is a great way to make use of any leftover cooked whole grains you may have on hand. A drizzle of tahini sauce adds a unique depth of flavor to the salad.
Servings 4
Daily Dozen 
Ingredients
TABBOULI
- ¾ cup hulled barley, soaked overnight in water and then drained
- 2 ripe Roma tomatoes, chopped
- 1 English cucumber, peeled, seeded, and chopped
- 11/2 cups cooked or 1 (15-ounce) BPA-free can or Tetra Pak salt-free chickpeas, drained and rinsed
- 2 bunches parsley, finely minced
- ½ cup chopped fresh mint
- 2 scallions, minced
- ¼ cup fresh lemon juice
- 1 teaspoon white miso paste
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Super-Charged Spice Blend, to taste
TAHINI SAUCE
- 1 garlic clove, crushed
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon white miso paste
- Pinch of ground cumin
TO SERVE
- 6 cups mesclun greens
- Coarsely ground black cumin (nigella seeds), to taste
Instructions
FOR THE TABBOULI
- Cook the barley in a pressure cooker or a pot on the stovetop. Drain off any excess water and set aside to cool.
- Place the cooked barley in a large bowl. Add the tomatoes, cucumber, chickpeas, parsley, mint, and scallions. Set aside.
- In a small bowl, combine the lemon juice, miso paste, garlic powder, cumin, and Super-Charged Spice Blend to taste. Mix well.
- Pour the dressing over the barley mixture and mix gently to combine. Cover and set aside for 20 minutes to allow the flavors to blend. If not serving right away, refrigerate until needed.
FOR THE TAHINI SAUCE
- In a small blender, combine the tahini sauce ingredients plus 1/4 cup of water and blend until smooth. For a thinner sauce, add a little more water, 1 tablespoon at a time.
TO SERVE
- Spoon the tabbouli onto plates or into shallow bowls lined with mesclun greens. Drizzle with the tahini sauce and sprinkle with black cumin.
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