Rating: 4.5 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Susan Russo
Recipe by Cooking Light April 2011

Gallery

Credit: Romulo Yanes; Styling: Simon Andrews

Recipe Summary

total:
31 mins
Yield:
4 servings (serving size: 1 1/4 cups barley mixture and 1 1/2 teaspoons pistachios)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

360 calories; fat 10.1g; saturated fat 1.4g; mono fat 6.1g; poly fat 2g; protein 10.1g; carbohydrates 59.9g; fiber 12.4g; iron 2.9mg; sodium 682mg; calcium 55mg.
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