Chickpea, Barley, and Zucchini Salad with Mint and Feta

From: https://www.thekitchn.com/recipe-chickpea-barley-and-zucchini-ribbon-salad-with-mint-and-feta-173373






























4 medium zucchini
1.5 teaspoon salt, plus more for salting water
1 cup of pearl barley
2 teaspoons lemon juice
2 teaspoon white wine viengar
1/2 cup of olive oil
1 lb cooked or 4 cans chickpeas
1/4 cup fresh mint, finely chopped
4 tablespoons feta (or more)
fresh ground pepper


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Cut zucchini thinly or grate. Place in colander in sink with 1/2 tsp salt, and let sit for 20-30 minutes. 




Bring a medium pot of salted water to boil, pour ni barley, and cook 15-20 minutes. Set aside.

Make dressing--whisk together lemon juice, vinegar, and 1 tsp salt, then olive oil and set aside.

Squeeze zucchini dry.

Combine everything, and crumble feta on top. Enjoy.

NOTE: I messed with the original ratios a bit to go heavier on the chickpeas and barley. Something to consider.