Vegan Greek Grain Bowl
Ingredients
Barley
- 1 cup pearled barley
- 1 cup low sodium vegetable broth
- 2 cups water
- 1 teaspoon lemon zest
- 1 to 2 teaspoons fresh lemon juice
- 1 tablespoon finely chopped Italian parsley
- 1/2 to 1 teaspoons dried dill (fresh works too, add more if you'd like)
- 1/4 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Toppings
- 1 cup canned chickpeas, drained, rinsed
- 1 cup small dice English cucumber, skin and seeds intact
- 1 cup sliced cherry tomatoes or small dice vine/heirloom tomato
- 2 handfuls baby butter lettuce (mixed greens and baby spinach work too)
- 1/3 cup crumbled vegan feta (I use Trader Joe's vegan feta in brine)
- Extra virgin olive oil, for drizzling
- 1 tablespoon finely chopped Italian parsley
- Pink sea salt, to taste
Instructions
- For the barley, bring the barley, broth, and water to a low boil in a medium pot. Cover, reduce to a simmer and cook for about 25 minutes, or until the grains are tender but still have some bite. If there is extra liquid, remove the lid and allow some liquid to evaporate before serving.
- Fold in the lemon zest and juice, 1 tablespoon parsley, dill, oregano, red pepper flakes, black pepper, and salt, to taste.
- Spoon the seasoned barley into two bowls.
- Top with chickpeas, cucumber, tomato, lettuce, feta, olive oil, and the remaining parsley. Season with salt.