Don't let the long ingredient list deter you from preparing this recipe; many of the ingredients may already be in your pantry or refrigerator. Plus, the salad can be made up to three days ahead.
Southern Living JANUARY 2006
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.
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.
Go to full version of