Barley-Chickpea Salad

• DRESSING:
• 2 TBS lemon juice
• 2 TBS olive oil
• red pepper flakes, to taste
• 1/2 tsp salt & 1/8 tsp pepper
• SALAD:
• 1/2 cup hull-less barley, cooked until done in broth and drained (makes about 1.5 cups cooked barley)
• 1/2 can chickpeas, drained (175 g drained weight)
• 1-2 green onions, thinly sliced
• 3-4 TBS 1/3-inch diced dried tomatoes (I used oven roasted cherry tomato halves, diced)
• 1/3 cup 1/4-inch diced yellow bell pepper
• 2 TBS chopped parsley
• TO SERVE:
• 2-3 cups arugula

1. Mix dressing in shallow 4-cup bowl.
2. Stir in salad ingredients. Cover and refrigerate for several hours, stirring occasionally. Let sit at room temp for 1 hour before serving.
3. Line plate with arugula and mound salad on top.

lemon juice, olive oil, red pepper, salt, salad, hullless barley, chickpeas, green onions, tomatoes, yellow bell pepper, parsley, serve, arugula

Taken from www.epicurious.com/recipes/member/views/barley-chickpea-salad-52815631 (may not work)