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Homemade Chickpea and Tomato Salad with Grilled Chicken recipe photo
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Chickpea and Tomato Salad with Grilled Chicken

A hearty warm salad of barley, chickpeas, tomatoes, and grilled chicken tossed with sage and balsamic.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 1 cup barley, uncooked
  • 12 ounces chicken fillet
  • 2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 2 cups chickpeas, precooked
  • 1 bunch fresh sage
  • 3 tablespoons balsamic vinegar
  • salt and pepper to taste

Instructions

  • Bring a pot of salted water to a boil and add the barley.
  • Reduce heat to low, cover, and simmer until tender about 30 minutes; drain, rinse, and set aside.
  • Heat the griddle or grill pan over medium-high heat and season the chicken fillets with salt and pepper.
  • Grill the chicken 2 minutes per side for thin fillets, or until cooked through for thicker pieces; transfer to a board and chop, then set aside.
  • Heat the olive oil in a saucepan over medium heat and sauté the halved cherry tomatoes about 1 minute until they begin to soften.
  • Add the precooked chickpeas, cooked barley, and fresh sage to the pan and toss for about 5 minutes to combine and warm through.
  • Stir in the chopped grilled chicken, then add the balsamic vinegar and season with salt and pepper; toss for 1 minute to coat.
  • Serve the salad warm.

Equipment

  • Saucepan
  • Pot
  • griddle or grill pan
  • Cutting Board
  • Knife
  • Colander

Notes

  • Use pearled barley for quicker cooking.
  • Drain and rinse barley to stop cooking.
  • Adjust balsamic to taste.
  • Remove sage stems if large.