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)

How to Make It

Step 1

Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes, and chickpeas in a large bowl.

Step 2

Combine lemon juice, oil, salt, and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios.

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Ratings & Reviews

Yum!

Isabelamelia
September 06, 2016
Great vegetarian meal. Followed recipe as written; no alterations (like to follow new recipes on the 1st attempt). If short on time, I advise cooking the barely the day before or on another day (40-50 min. to cook). A little confused on serving temperature; warm, room temp. Or cold???

JustinaJ's Review

suedenim33
June 28, 2014
I make this often & we all love it. I've never made it with barley, just basmati rice, and I'd like to try it with quinoa one of these times. I think the arugula & crushed red pepper are a must. I leave out the pistachio due to an allergy.

Isabelamelia's Review

steponme
May 22, 2012
Yum! My husband and I loved this dish. I made it with whole wheat couscous instead of barley (started with 1/2 cup uncooked couscous) and it was delicious!

tleningt's Review

wishokie
May 15, 2012
The stars on this are a bit misleading--I highly recommend this recipe. It lends itself to substitutions and whims based on what you have on hand. It's a great weeknight meal that comes together quick and is also healthy. I substituted white beans for chickpeas; cooked the barley in 2 cups chicken stock and 1 cup water; added fresh oregano and a good-sized shallot; doubled the arugula; and forgot the crushed red pepper :( I will definitely add this to the regular rotation.

grgalu's Review

GerrieHope
September 23, 2011
LOVE this dish! Quick, easy, delicious, satisfying and healthy!

foodieforpeace's Review

jhauenst
August 10, 2011
Made this recipe without arugula or pistachios. It was delicious. BTW, we used organic farro in place of barley because that's what was in in the pantry. Could also substitue bulgur or whole wheat couscous. Served it with a tossed romaine veggie salad with a yogurt parmesan dressing and herb rubbed organic park chops on the grill. Why do we go to restaurants when CL can guide us into a world of healthy and luscious food?

GerrieHope's Review

grgalu
July 13, 2011
Hearty but refreshing. A nice combination of flavors.

wishokie's Review

tleningt
April 02, 2011
So, so good! Will become part of our regular rotation. Great main dish meal for anyone trying to eat less meat...as someone else said, it is filling but not heavy.

Mleigh's Review

JustinaJ
March 29, 2011
I was making this salad late at night after a long day and forgot to whisk the oil into the dressing (I remembered after the fact and wound up just drizzling it over the top instead)--- this did not seem to impair the results in any way. Yum! I made the barley in my rice cooker over the weekend (2 cups + 2 T water to 1 cup barley on the brown rice setting) and it came out perfectly. I used sundried tomatoes in oil since that is what I had on hand. Since I am bringing this for lunch this week, I packed the arugula and the salad separately so the arugula wouldn't get soggy overnight. This makes a really satisfying bagged lunch, especially when paired with a piece of fruit and some crackers.

juliegp187's Review

PatsyKB
March 28, 2011
Really simple and delicious! I used quinoa because I couldn't find barley at my local supermarket.