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Salads - Soups - Sidedishes
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Low-fat
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4
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| Preptime |
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10 minutes
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Ingredients |
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1 Cup Uncooked Barley
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1 Cup Packed Arugula Leaves
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1 Cup Red Pepper, Chopped Fine
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3 Tablespoons Sun Dried Tomato, chopped
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1 15 Ounce Can Chickpeas, drained and rinsed
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2 Tablespoons Lemon Juice
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2 Tablespoons Olive Oil
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1/2 Teaspoon Crushed Red Pepper
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2 Tablespoons Chopped Pistachios or Pecans
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Instructions |
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Cook Barley according to package directions, omitting salt.
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Combine barley arugula, bell pepper, tomatoes adn chickpeas in a large bowl.
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In a small bowl combine lemon juice, oil, salt and red pepper. Stir to combine. Pour over vegetable mixture and toss. Sprinkle with nuts.
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| Serving
Suggestions |
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360 Calories, 10.1g Fat, 10.1g Protein, 599g Carbs, 12.4g Fiber
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Originally Submitted
3/26/2011
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0 Out of 5 from
0 reviews
You can add this Mediterranean Barley recipe to your own private DesktopCookbook.
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