Mixed Grain Salad Recipe with Feta and Lemon Vinaigrette

Are you trying to figure out recipes to keep your lunches interesting? Try out this delicious mixed grain salad option.  

A grain-based salad is a perfect meal prep option. It’s good in the fridge for up to 4 days, and it gets more flavourful throughout that time as the ingredients take on the flavour of the dressing.

This mixed grain salad is packed with fibre from the grains and vegetables, chickpeas for protein, and an olive oil dressing for healthy fat. You can also add in your favourite vegetable options that you have on hand in your fridge.

Mixed Grain Salad Recipe with Feta and Lemon Vinaigrette

Yield: 4-6 servings

Ingredients

• ½ cup pearl barley, rinsed

• ½ cup brown rice

• 1 cup canned chickpeas, rinsed and drained

• ½ cup radishes, thinly sliced

• ½ cup celery, thinly sliced

• ½ cup cherry tomatoes, halved

• ½ cup cucumbers, diced

• 1 bell pepper, diced

• 1 large carrot, julien

• 1 cup kale, finely chopped

• ¼ cup Italian parsley, chopped

• ⅓ cup crumbled feta cheese

• ¼ cup lemon juice, freshly squeezed

• ¼ cup extra virgin olive oil

• 1 clove garlic, minced

• ½ tsp salt

• ½ tsp pepper

Instructions

1. Cook the pearl barley and brown rice as per package instructions. Set aside to cool. 

2. While your grains are cooking and cooling, prepare your vegetables by chopping your radish, celery, cherry tomatoes, cucumbers, bell pepper, carrot, kale, and parsley.

3. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Set aside.

4. In a large mixing bowl, mix together the grains, chickpeas, and  vegetables. Toss with your prepared dressing until well coated and evenly incorporated. 

5. Top your salad with the crumbled feta. Enjoy!