Kidney-Friendly Barley & Veggie Salad
This hearty, high-fiber salad is packed with prebiotics, colorful veggies, and chewy pearl barley for a satisfying and kidney-friendly meal or side dish.This recipe makes 4 regular servings (2 cup portion) or 8 smaller sides (1 cup portion).
Servings: 4
Ingredients
- 2 cups cooked barley (cooled) Use leftover cooked barley or a quick cook barley
- 2 cups cucumber, chopped
- 2 cups bell pepper, chopped
- 1/2 cup red onion, diced
- 1.5 cups cooked chickpeas or 1 can of low sodium chickpeas, drained and rinsed
Dressing
- 1 each juice from lemon
- 2 tbsp olive oil
- 1 tbsp red wine vinegar can sub apple cider vinegar or other vinegar
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook quick barley per package instructions and let it cool. Or you can use leftover barley from the fridge.
- Place cooled barley in a large bowl and add chopped veggies and chickpeas to the bowl.
- Mix the dressing ingredients in a separate bowl and then pour over the salad.
- Mix the salad to ensure it is evenly dressed. Place in the fridge for an hour or more and then enjoy!
Notes
Nutrition information per serving (2 cup portion): 298 calories, 9.5 g protein, 48 g carbohydrate, 11 g fiber, 195 mg sodium, 565 mg potassium, 207 mg phosphorus, -2.1 PRAL