Mediterranean Barley with Chickpeas and Arugula

By LaLaCooks

WW - per each 1 1/4 c salad and 1 1/2 tsp. pistachios

Amount per serving
Calories: 360
Fat: 10.1g
Saturated fat: 1.4g
Monounsaturated fat: 6.1g
Polyunsaturated fat: 2g
Protein: 10.1g
Carbohydrate: 59.9g
Fiber: 12.4g
Cholesterol: 0.0mg
Iron: 2.9mg
Sodium: 682mg
Calcium: 55mg

Ingredients

• 1 cup uncooked pearl barley
• 1 cup packed arugula leaves
• 1 cup finely chopped red bell pepper
• 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
• 1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 2 tablespoons chopped pistachios

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.