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Mediterranean Barley with chickpeas & arugula Recipe

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This recipe for Mediterranean Barley with chickpeas & arugula is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C uncooked pearl barley
1 C packed arugula leaves
1 C finely chopped red bell pepper
3 T finely chopped sun-dried tomatoes, packed without oil
1 15-1/2 oz. can chickpeas, rinsed and drained
2 T fresh lemon juice
1 T extra-virgin olive oil
1 tsp. salt
1/2 tsp. crushed red pepper
freshly ground black pepper
Directions:
Directions:
Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes and chickpeas in a large bowl.

Combine lemon juice, oil, salt, crushed red pepper and black pepper, stirring with a whisk. Drizzle over barley mixture and toss.
Number Of Servings:
Number Of Servings:
4 1-1/4 cups

 

 

 

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