Mediterranean Barley with Chickpeas and Arugula

Mediterranean Barley with Chickpeas and Arugula Recipe
Photo: Romulo Yanes; Styling: Simon Andrews


4 servings (serving size: 1 1/4 cups barley mixture and 1 1/2 teaspoons pistachios)
Total time: 31 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 31 Minutes

Nutritional 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


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


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.

Susan Russo,

Cooking Light

April 2011
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