Directions:
- Rinse barley with cold running water and drain. Heat medium saucepan of water to boiling. Add barley and simmer covered until tender, about 35 minutes. Rinse with cold water and drain thoroughly.
- Whisk yogurt and 2-1/4 cups water together in large bowl. Stir in barley and chickpeas. Season with salt and pepper. Refrigerate covered 1-8 hours.
- Stir in minced mint, then return to refrigerator for 30 minutes longer. Serve cold, garnished with small mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.05 Kcal (1089 kJ) | ||
| Calories from fat | 56.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.3g | 10% | |
|---|---|---|---|
| Cholesterol | 21.23mg | 7% | |
| Sodium | 473.1mg | 20% | |
| Potassium | 448.05mg | 10% | |
| Total Carbs | 39.03g | 13% | |
| Sugars | 9.66g | 39% | |
| Dietary Fiber | 8.17g | 33% | |
| Protein | 10.95g | 22% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 146.7mg | 815% | |
| Calcium | 250mg | 25% | |
| Amount Per 100 g | |||
| Calories | 78.05 Kcal (327 kJ) | ||
| Calories from fat | 17.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 10% | |
|---|---|---|---|
| Cholesterol | 6.37mg | 7% | |
| Sodium | 142mg | 20% | |
| Potassium | 134.48mg | 10% | |
| Total Carbs | 11.72g | 13% | |
| Sugars | 2.9g | 39% | |
| Dietary Fiber | 2.45g | 33% | |
| Protein | 3.29g | 22% | |
| Vitamin C | 1.5mg | 8% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 44mg | 815% | |
| Calcium | 75mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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