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greek summer buddha bowl
a summer buddha bowl recipe inspired to greek cuisine: olives, oregano, chickpeas and barley
Course
Salad
Cuisine
greek
Total Time
45
minutes
Servings
2
Calories
763
kcal
Author
Claudia Rinaldi | Gourmet Project
Ingredients
2
tablespoons
of extra-virgin olive oil
1
spoonful
fresh oregano leaves
or dried
2
tablespoons
Greek black olives
2
handfuls
lettuce leaves
1
cucumber
1
red onion
1
can
precooked chickpeas
1
cup
of barley
1
tablespoon
walnuts
1
salad tomato
or 1 cup of cherry tomatoes
Instructions
Cook barley following packaging directions (or
these
). Rinse and drain chickpeas.
Blend olive oil, half of the olives (deseeded) and the oregano.
Coarsely chop walnuts. Peel and thinly slice the onion.
Slice tomato and cucumber, and julienne the lettuce leaves (or chop).
Assembly two bowls: lettuce, barley, chickpeas, tomatoes, cucumber, onion and remaining olives. Season with the olive/oregano sauce and serve.