Salad Greens with Barley and Chickpeas

By • June 20, 2011 • 2 Comments

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Serves 4

  • 1 cup uncooked pearl barley
  • 2 cups fat free, low sodium vegetable broth
  • 1 cup mixed baby greens
  • 1 cup red or orange bell pepper, chopped
  • 1 cup mushrooms, chopped
  • 1/2 cup red onion, chopped
  • 3 tablespoons sun dried tomatoes, diced
  • 15.5 ounces can chickpeas, rinsed and drained
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons pistachios, chopped
  1. Cook barley according to package directions, using vegetable broth; omitting salt.
  2. Combine barley, bell pepper, tomatoes, and chickpeas in a large bowl.
  3. Gently toss with salad greens.
  4. Combine lemon juice, oil, vinegar, salt, and pepper, stirring with a whisk.
  5. Drizzle over barley mixture, and toss.
  6. Sprinkle with pistachios.
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Tags: fiber, Healthy, Salads, travels well

Comments (2) Questions (0)

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over 3 years ago Lizthechef

Great colors and a perfect summer meal - or picnic!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So colorful, what a beautiful salad!