Dinner In A Bowl: Summer Salad With Chickpea Pancakes

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½ c. pearl barley

½ c. brown or green lentils

2 T. kosher salt

1 c. corn (blanched fresh* is best)

½ lb. green beans, blanched* and cut into ½ inch pieces

2 sweet bell peppers (red, yellow or orange), cut into thin 1/2 in. strips

1 scallion, thinly sliced

½ c. fresh soft herbs – basil, tarragon, Italian parsley (whatever you like)

¼ t. Dijon mustard

2 ½ T. balsamic vinegar

juice from one lemon

1 t. kosher salt

3 T. olive oil

Fresh ground pepper

2 c. chickpea flour

1 c. AP flour

2 t. baking powder

2 T. curry powder

1 c. plain yogurt

4 eggs, beaten

3 T. canola oil, separated

3 scallions, thinly sliced

1 c. chopped fresh cilantro

½ c. tahini

½ c. water

¼ c. fresh lemon juice

1 garlic clove, minced

½ t. kosher salt

¼ t. cayenne pepper

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