Salad Greens with Barley and Chickpeas

Ingredients

• 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