1-First, rinse 1 cup of pearled barley under cold water to remove any dust. Then, bring a pot of water with ½ teaspoon salt to a boil, add the barley, reduce heat to a simmer, cover, and cook for 25-30 minutes until tender.

2-Once cooked, drain the barley well and let it cool in a large bowl for about 40 minutes. This step helps it absorb flavors better and keeps the salad from getting soggy.

3-While the barley cools, prepare your vegetables: halve 9 ounces of cherry tomatoes, dice 1 seeded cucumber, rinse and drain 1 can of chickpeas (about 15 ounces), cube 1 avocado, chop ⅓ cup fresh parsley, and chop ½ red onion if you’re using it.

4-In the same large bowl, combine the cooled barley with the prepared vegetables, chickpeas, avocado, parsley, and onion.

5-For the dressing, mix 3 tablespoons extra virgin olive oil, 2 ½ tablespoons lemon juice, 1 tablespoon lemon zest, 1 garlic clove, ½ scant teaspoon Dijon mustard, ¾ teaspoon fine salt, and ½ teaspoon black pepper in a jar; shake until well combined.

6-Pour the dressing over the barley mixture and toss everything together to coat evenly. Adjust the seasoning to your taste, adding a little more oil or lemon if needed.

7-Finally, let the salad chill in the fridge for 30 minutes or serve it right away at room temperature. For gluten-free adaptations, you could check out gluten-free recipes on the blog for swaps like quinoa.