Barley Chickpea Salad Recipe

Ingredients

DRESSING:

2 TBS lemon juice

2 TBS olive oil

red pepper flakes, to taste

1/2 tsp salt & 1/8 tsp pepper

SALAD:

1/2 cup hull-less barley, cooked until done in broth and drained (makes about 1.5 cups cooked barley)

1/2 can chickpeas, drained (175 g drained weight)

1-2 green onions, thinly sliced

3-4 TBS 1/3-inch diced dried tomatoes (I used oven roasted cherry tomato halves, diced)

1/3 cup 1/4-inch diced yellow bell pepper

2 TBS chopped parsley

TO SERVE:

2-3 cups arugula

Mix dressing in shallow 4-cup bowl.

Stir in salad ingredients. Cover and refrigerate for several hours, stirring occasionally. Let sit at room temp for 1 hour before serving.

Line plate with arugula and mound salad on top.