Toasted Barley-Vegetable Salad

Ingredients

• 1 cup uncooked quick-cooking barley
• 2 teaspoons olive oil
• 2 cups low-sodium fat-free chicken broth
• 1 (16-ounce) can chickpeas, rinsed and drained
• 2 medium tomatoes, seeded and chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1 large garlic clove, minced
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup diced celery
• 1/3 cup finely chopped red onion
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (4-ounce) package crumbled feta cheese with basil and tomatoes

Preparation

1. Sauté barley in hot oil in a medium saucepan over medium-high heat 4 minutes or until lightly browned; stir in broth. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until barley is just tender. Remove from heat, and let stand 5 minutes. Cover and chill 1 hour.
2. Stir together chilled barley, chickpeas, and next 11 ingredients in a large bowl. Cover and chill at least 2 hours. Add cheese just before serving, and toss gently.