Directions:
- Combine the first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender.
- While barley cooks, heat the oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes, stirring frequently.
- Stir pesto, lemon juice, and chickpeas into the cooked barley. Serve artichoke mixture over barley; top with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.24 Kcal (554 kJ) | ||
| Calories from fat | 50.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 9% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 1% | |
| Sodium | 213.93mg | 9% | |
| Potassium | 130.69mg | 3% | |
| Total Carbs | 16.45g | 5% | |
| Sugars | 1.01g | 4% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 71.92 Kcal (301 kJ) | ||
| Calories from fat | 27.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 9% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 1% | |
| Sodium | 116.36mg | 9% | |
| Potassium | 71.08mg | 3% | |
| Total Carbs | 8.95g | 5% | |
| Sugars | 0.55g | 4% | |
| Dietary Fiber | 1.48g | 11% | |
| Protein | 2.15g | 8% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 34.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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