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Photo: Romulo Yanes; Styling: Simon Andrews Photo by: Photo: Romulo Yanes; Styling: Simon Andrews

Mediterranean Barley with Chickpeas and Arugula

Cooking Light APRIL 2011

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 360
  • Fat: 10.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 2g
  • Protein: 10.1g
  • Carbohydrate: 59.9g
  • Fiber: 12.4g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 682mg
  • Calcium: 55mg

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Mediterranean Barley with Chickpeas and Arugula recipe