Barley, chickpea and lentil salad

Packed with roughage and flavour, this tastes sublime on its own or as an accompaniment to chicken or meat. This dish serves up to 6 people.  Perfect to store in the fridge and use for work lunches, your next family get together or to impress that one vegetarian friend!  


  • 250 g cooked barley or bulgar wheat
  • 1 red onion, peeled and diced
  • 1 red pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 2 sticks celery, chopped finely
  • 125 ml dried apricots, chopped finely
  • 1 x 400 g tin chickpeas, drained
  • 1 x 400 g tin lentils, drained


  • 100 ml chutney
  • 50 ml olive oil
  • 50 ml balsamic vinegar
  • 5 ml mustard powder
  • Juice of ½ lemon
  • Salt and pepper to taste


  1. Mix all ingredients for salad together in a deep bowl.
  2. Mix all dressing ingredients together, pour over the salad ingredients, and toss to mix well.
  3. Arrange in an attractive serving bowl, or on a flat platter.
  4. Great with a braai, or as a meal on its own, with a green salad and crusty bread.