Salad Greens with Barley and Chickpeas


Serves: 4

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
In This Recipe

Directions

  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.

More Great Recipes:
Salad|Barley|Bean|Bell Pepper|Chickpea|Grains|Lemon Juice|Vegetable|Vinegar|Pistachio|Make Ahead|Summer

Reviews (1) Questions (0)

1 Review

Lizthechef June 20, 2011
Great colors and a perfect summer meal - or picnic!