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Mediterranean Chicken, Barley, Chickpea and Tomato Salad

The al dente chickpeas, the juicy fresh tomatoes and cucumber, the chew of the sundried tomatoes, the nutty supple grains, and the little crunch from the sunflower seeds all came together in delicious harmony. 
Course Salad
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 320kcal



  • 1/2 cup barley or barley spelt mixture
  • 1 1/2 cups water
  • Pinch salt


  • 2 cooked skinless, boneless chicken breasts shredded
  • 3 mini cucumbers diced
  • 2 tomatoes seeded and diced
  • 5 sundried tomatoes rehydrated and finely minced
  • 3 tbsp reduced fat feta cheese crumbled
  • 1/2 tsp sumac
  • 1 tbsp lemon zest
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 3 tbsp sunflower seeds
  • 2 tbsp mint chiffonade
  • Salt to taste


  • Put the barley spelt mixture, water and a pinch of salt in a small saucepot. Bring to a boil and then reduce heat to medium low and simmer for 15 minutes until the water has absorbed. Remove from the heat and cool.
  • In a large bowl, mix together the cooled grains, chicken, cucumbers, tomatoes, sundried tomatoes, feta, sumac, zest, lemon juice, oil, red pepper flakes, sunflower seeds, mint and a pinch of salt to taste.
  • Divide into four portions and enjoy.


Calories: 320kcal