Mediterranean Barley with Chickpeas and Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup uncooked pearl barley |
1 cup packed arugula leaves |
1 cup finely chopped red bell pepper |
3 tablespoons finely chopped sun-dried tomatoes, packed without oil |
1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained |
2 tablespoons fresh lemon juice |
2 tablespoons extra-virgin olive oil |
1 teaspoon salt |
1/2 teaspoon crushed red pepper |
2 tablespoons chopped pistachios |
Directions:
1. Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.
2. Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.
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