Chickpea, Barley and Zucchini Ribbon Salad with Mint and Feta

Diets

Vegetarian

Ingredients

Produce
- 2 cups Chickpeas
- 2 tbsp Mint, fresh
- 2 Zucchini, medium

Condiments
- 1 tsp Lemon juice

Pasta & Grains
- 1/3 cup Pearl barley

Baking & Spices
- 3/4 tsp Salt

Oils & Vinegars
- 1/4 cup Olive oil, Extra Virgin
- 1 tsp White wine vinegar

Dairy
- 2 tbsp Feta cheese

Found on thekitchn.com

Ingredients

2 medium zucchini
3/4 teaspoon salt, divided, plus more for salting water
1/3 cup pearl barley
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1/4 cup extra-virgin olive oil
2 cups (or 1 15-ounce can) chickpeas, drained
2 tablespoons fresh mint, finely chopped
2 tablespoons feta cheese

Nutrition

high-fiber vegetarian pescatarian wheat-free egg-free peanut-free tree-nut-free soy-free fish-free shellfish-free pork-free red-meat-free crustacean-free celery-free mustard-free sesame-free lupine-free mollusk-free alcohol-free no-sugar-added kosher Per serving, based on 2 servings. (% daily value) Calories705 Fat36.3 g (55.8%) Saturated5.9 g (29.6%) Carbs77.6 g (25.9%) Fiber21.3 g (85.1%) Sugars14.1 g Protein22.7 g (45.5%) Cholesterol8.5 mg (2.8%) Sodium1504 mg (62.7%) Nutritional data provided by