Quick Meals

Power Bowl with Barley, Spinach, Chickpeas, and Lemon Vinaigrette

Cook with Manuela masters the art of creating a deliciously filling meal that’s still light, airy and perfect for any day of the week. Her trick? Adding Gorton’s crispy Fish Sticks to a bed of barley, spinach and chickpeas for a Power Bowl that packs a punch. Finished with a lemon vinaigrette, this recipe is as easy as it is delicious, and a satisfying answer to those days you just don’t know what to make.


Gorton's seafood

Gorton's Crunchy Breaded Fish Sticks

8 Gorton’s Fish Sticks
1 cup (165 g) pearled barley, rinsed
4 cups packed (120 g) baby spinach
1 15oz can (425 g) chickpeas, rinsed and drained
Lemon vinaigrette


Step 1

Bring a large pot of water to a boil and simmer the barley uncovered until tender, about 30 minutes.

Step 2

Prepare Gorton’s Fish Sticks according to package instructions, bake or air fry the fish sticks until golden and crispy.

Step 3

In a large skillet sauté the chickpeas in one tablespoon of olive oil until crispy. Add the spinach and cook while mixing until wilted.

Step 4

Add the cooked barley and toss with the lemon vinaigrette.

Step 5

Serve in a bowl and top with the fish sticks. Top with crushed red pepper if you wish. Enjoy!


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