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Mediterranean Barley with Chickpeas and Arugula

Photo: Romulo Yanes; Styling: Simon Andrews
Total time 31 mins
Yield 4 servings (serving size: 1 1/4 cups barley mixture and 1 1/2 teaspoons pistachios)

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

Nutrition Information

  • calories 360
  • fat 10.1 g
  • satfat 1.4 g
  • monofat 6.1 g
  • polyfat 2 g
  • protein 10.1 g
  • carbohydrate 59.9 g
  • fiber 12.4 g
  • cholesterol 0.0 mg
  • iron 2.9 mg
  • sodium 682 mg
  • calcium 55 mg

How to Make It

  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.