Moroccan Chickpea and Barley Salad

This side dish has a unique flavor profile with a combination of spices, dried apricots and pistachios.
It is an excellent side dish for smoked meats or barbeque.

Recipe Source: Simply Recipes

Ingredients

1 1/2 cups barley
Olive oil
1 15-ounce can chickpeas (garbanzo beans), rinsed and dried
1 cup shelled pistachio nuts (you could substitute pine nuts)
1 cup diced dried apricots (you could substitute dried dates)
3 chopped green onions
1/2 cup chopped parsley
Zest and juice of one lemon
1 tsp. black pepper
1 tsp, cardamom
1/4 tsp. cayenne
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. tumeric
Salt to taste

Instructions

Cook the barley according to manufacturer's instructions, using salted water or chicken broth.
Once cooked strain the barley and rinse with cold water to cool it. Drain as much water as you can.
Lay the barley out on a sheet pan and drizzle with olive oil. Mix to coat well and set aside.

In bowl, combine chickpeas, nuts, apricots, green onions and parsley, Add the zest and juice of the lemon and mix again. Add barley and stir to combine. Sprinkle the spices on top and toss to mix well.
Add salt to taste.

Allow the salad to sit and marinate for an hour before serving. Drizzle with additional olive oil just before serving.