Mediterranean Barley with Chickpeas and Arugula

By LaLaCooks

Susan Russo, Cooking Light

APRIL 2011

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.