Kale, Avocado and Chickpea WOW Bowl
Recipe adapted from Sweet Peas and Saffron
1 cup dry chickpeas
1 cup uncooked pearl barley
8 cups greens (I usually use half spring mix and half kale)
3 avocados, diced
¼ cup tablespoons sunflower seeds
¼ cup red onion, finely diced
¼ cup olive oil
½ cup white wine vinegar
4 tsp fresh lemon juice
2 tsp lemon zest
4 tsp honey
Bring 8 cups water and rinsed chickpeas to a boil. Place lid on and turn down to low heat and cook for 45 minutes. Then add 1 cup uncooked pearl barley, turn heat up and bring to boil again, then turn down heat and continue to cook for another 45 minutes. Taste for desired softness and be sure that water level does not get too low. After grains are cooked, chill by rinsing with cool water or add ice to water and let them sit for a minute.
(You can also just cook the barley and use a can of chickpeas, its just healthier to cook them from scratch and it doesn’t take much effort just a little extra time.)
Mix vinaigrette ingredients together. Then chop greens, avocado and red onion. Add sunflower seeds, chilled beans and grains and vinaigrette. Add salt to taste.
This is absolutely one of my favorite dishes, that’s saying something!