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
Directions
- Cook barley according to package directions, using vegetable broth; omitting salt.
- Combine barley, bell pepper, tomatoes, and chickpeas in a large bowl.
- Gently toss with salad greens.
- Combine lemon juice, oil, vinegar, salt, and pepper, stirring with a whisk.
- Drizzle over barley mixture, and toss.
- Sprinkle with pistachios.