About the Recipe
One of our favorite tricks for a budget-friendly but "chef-level" salad is to use a grain base. Pure greens can sometimes leave a family feeling hungry an hour later, but adding a hearty grain like pearl barley makes it a complete, satisfying meal without needing expensive proteins.
Ingredients
Pearled Barley: 1 Cup Dry (uncooked)
Fresh Spinach 4–5 Cups Roughly chopped and packed
Baby Arugula 3 Cups Loose, not packed
Radishes 1 Cup Thinly sliced (about 8–10 radishes)
Chickpeas 1½ Cups Or 1 standard (15 oz) can, drained
Toasted Sunflower Seeds 3 Tablespoons
Tahini 3 Tablespoons (Can be subbed for peanut butter)
Lemon Juice 2 Tablespoons (About half a large lemon)
Warm Water Approx 2 Tablespoons
Maple Syrup/Honey 2 Teaspoons
Garlic 1 Teaspoon (About 1 large clove, minced)
Preparation
The Grains: Boil the 1 cup of barley in salted water until tender (check the package, usually 20 minutes). Drain and let cool for 5 minutes.
The Quick Pickle: Add your 1 cup of sliced radishes to the dressing. Let them sit for about 10 minutes; this takes away that sharp "sting" radishes sometimes have.
The Dressing: In a large salad bowl, whisk together the 3 Tbsp tahini, 2 Tbsp lemon juice, 2 tsp syrup, and 1 tsp minced garlic until smooth. Use the warm water to adjust the consistency.
The Build: Add the 1 ½ cups of chickpeas and the warm grains to the bowl. Toss thoroughly so the grains soak up the dressing.
The Greens: Add the spinach and arugula. Toss gently. The warmth from the grains will slightly wilt the spinach just enough to make it tender.
The Finish: Top with your 3 Tbsp of sunflower seeds right before serving.