Salad Greens With Barley And Chickpeas

• 1 cup uncooked pearl barley
• 2 cups fat free, low sodium vegetable broth
• 1 cup mixed baby greens
• 1 cup red or orange bell pepper, chopped
• 1 cup mushrooms, chopped
• 1/2 cup red onion, chopped
• 3 tablespoons sun dried tomatoes, diced
• 15.5 ounces can chickpeas, rinsed and drained
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons pistachios, chopped

1. Cook barley according to package directions, using vegetable broth; omitting salt.
2. Combine barley, bell pepper, tomatoes, and chickpeas in a large bowl.
3. Gently toss with salad greens.
4. Combine lemon juice, oil, vinegar, salt, and pepper, stirring with a whisk.
5. Drizzle over barley mixture, and toss.
6. Sprinkle with pistachios.

pearl barley, vegetable broth, mixed baby greens, red, mushrooms, red onion, tomatoes, chickpeas, fresh squeezed lemon juice, extra virgin olive oil, white balsamic vinegar, salt, black pepper, pistachios

Taken from food52.com/recipes/12675-salad-greens-with-barley-and-chickpeas (may not work)