- Yield: 6 Servings
- Total Time: 1 Hour 30 Minutes
- 1 cup black barley
- 2⁄3 cup whole almonds
- 3½ cups canned chickpeas, drained and rinsed
- 3 jarred roasted red peppers, chopped
- 6 large Medjool dates, pitted and chopped
- 1 small garlic clove, put through a garlic press or finely minced
- 1⁄3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon sweet or bittersweet smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
How to Make It
- Soak the black barley in a big bowl of cool water for at least 8 and up to 16 hours. Drain through a fine-mesh sieve or small-holed colander set in the sink, then dump the black barley into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water until the grains are room temperature. Drain completely while you make the rest of the recipe.
- Toast the almonds in a dry skillet over medium-low heat, stirring occasionally, until lightly browned and very fragrant, about 4 minutes. Pour them onto a cutting board, wait a few minutes, then chop them into bite-size pieces.
- Pour the cooked black barley into a large bowl; stir in the chopped toasted almonds as well as the chickpeas, roasted peppers, dates, and garlic.
- Whisk the remaining ingredients in a small bowl: the oil, vinegar, oregano, smoked paprika, salt, and pepper. Pour this dressing over the salad and toss to coat.