This post contains affiliate links. Read my disclosure policy here.
This Bean and Barley Tabbouleh is a fresh, vibrant salad that is perfect for brightening up any meal. It's light yet satisfying, bursting with crisp veggies, nutty barley, and zesty herbs.
Looking for a dish that brings an extra pop of freshness to your table? This Barley Tabbouleh tastes like summer in every bite, with its zesty mix of parsley, mint, lemon, and crisp veggies refreshing the palate.
It's hearty enough to enjoy as a meal, thanks to its barley and white beans, or you can create a lovely spread with warm pita bread, garlicky hummus, and a dollop of vegan tzatziki or creamy tahini sauce. Serve it alongside savory mushroom shawarma or falafel, paired with a refreshing glass of fresh limeade for a perfect finish.
Ingredients in Barley Tabbouleh
The ingredients here are mostly fresh and easy to find. Here's what you'll need, along with substitution ideas and notes.
- Barley: Pearled barley cooks faster with a softer texture, while hulled barley offers a chewier, nuttier bite. Use either, adjusting cooking time as needed. Quinoa or farro are great substitutes for a different grainy texture.
- White Beans: Small navy beans or cannellini are preferred, or choose chickpeas for extra heft.
- Roasted Almonds: Adds crunch and toasty flavor, but they are optional. Substitute with toasted pistachios, walnuts, hazelnuts, pine nuts, or choose sunflower seeds for a nut-free option.
- Cucumber: Persian or English cucumbers yield crisp, almost seedless bites. Regular cucumbers work if peeled and seeded to reduce moisture.
- Tomatoes: Use ripe but firm tomatoes to avoid excess liquid. Cherry or grape tomatoes, halved or quartered, are a sturdy alternative.
- Lemon Juice: Delivers bright, tangy flavor. Add ½ teaspoon lemon zest for extra zing if desired (zest before juicing).
- Garlic: Fresh garlic brings bold flavor. Substitute ½ teaspoon granulated garlic for convenience.
- Parsley & Mint: I used flat-leaf parsley, but curly will work. If you don't have mint, you can omit or add a few tablespoons of dill or basil for a twist.
- Olive Oil: Extra-virgin is recommended for its rich, fruity flavor. Regular or light olive oil works as a milder substitute.
How to make Tabbouleh
Once you've prepped your ingredients, you just have to toss them all together. Here's how to do it:
- In a large bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper with a whisk.
- Stir in cooled barley and mix to coat evenly.
- Add white beans, almonds, diced cucumber, tomatoes, and scallions, folding them in carefully.
- Mix in parsley and mint gently, then adjust with more lemon juice, salt, or olive oil to taste. Serve chilled or at room temperature.
FAQs
Yes, cooking barley ahead ensures it's cooled and ready to absorb the dressing without softening other ingredients. Pearled barley takes about 25-30 minutes, while hulled barley needs 40-50 minutes.
Yes, you can cook the barley 1-2 days in advance and store chilled. Prep the salad 3-4 hours ahead, but add parsley and mint 10-15 minutes before serving for vibrant color and freshness. Toss with more oil or lemon juice if needed.
Yes, if you have leftovers, they can be stored in the fridge for 2-3 days. Revive with a splash of lemon juice or olive oil to restore brightness, as barley may absorb dressing over time. Freezing is not recommended.
More fresh side dishes to love
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.
Recipe
Bean and Barley Tabbouleh
Ingredients
- ½ cup uncooked barley , cooked according to package directions (*see note)
- 4 tablespoons olive oil , extra virgin
- 1 garlic clove , finely grated or minced
- 3 tablespoons lemon juice
- ½ teaspoon sea salt , plus more to taste
- Freshly ground black pepper to taste
- ¾ cup canned white beans (navy, cannellini, great northern)
- ¼ cup chopped roasted almonds (or preferred nuts or seeds) *optional
- ¾ cup diced cucumber (Persian or English works best)
- ¾ cup finely diced ripe tomatoes
- 3 scallions thinly sliced (white and green parts)
- 1.5 cups chopped flat-leaf parsley
- ¼ cup finely chopped fresh mint leaves
Recommended Equipment
- Large Mixing Bowl
- Cutting Board
- Sharpened Knife
- Whisk
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
- Add 1 cup cooked barley and toss until well-coated (save remaining barley for another recipe).
- Fold in the white beans, almonds, cucumber, tomato, and scallions.
- Gently fold in the parsley and mint. Taste and adjust seasoning - you may want to add more lemon juice, salt, or olive oil to suit your preference. Serve at room temperature or chilled. (Optional: Letting the salad rest for 10 minutes after mixing helps the flavors meld and improves the overall texture)
Nancy Andres
Wow. I make my Tabbouleh with quinoa so it's gluten free, but will try it with the addition of beans. That way it will still be gluten-free with extra protein. Warm regards, Nancy Andres @ Colors 4 Health
Melissa Huggins
Hi Nancy, I'm so glad you'll give it a try. Thank you! 🙂