Barley Chickpea Salad

This salad is chock full of grainy goodness. You could also stir in some tuna, tofu or hard boiled eggs to add more protein.

Adapted from My Recipes.com. The photo is theirs.

Ingredients

• 1 cup uncooked pearl barley

• 1 cup finely chopped red bell pepper

• 1 cup cherry tomatoes, sliced in half

• 1 can chickpeas, drained and rinsed well

• 2 Tbl. fresh lemon juice

• 3 Tbl. olive oil

• Pinch of red pepper flakes

• Salt & Pepper

• Arugula

• Chopped pistachios or almonds

Instructions

1. Cook the barley, following the instructions on the package. Place in a large bowl and let cool.

2. Fold in the red bell pepper, cherry tomatoes and chickpeas. 

3. In a small bowl or jar, combine the lemon juice, olive oil, red pepper flakes and salt and pepper to taste. Stir it into the barley mixture to coat evenly.

4. Gently fold in the arugula when ready to serve, or put some arugula on plates and serve the barley on top. Sprinkle nuts on top.