Toasted Barley-Vegetable Salad

• 1 cup uncooked quick-cooking barley
• 2 teaspoons olive oil
• 2 cups low-sodium fat-free chicken broth
• 1 (16-ounce) can chickpeas, rinsed and drained
• 2 medium tomatoes, seeded and chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1 large garlic clove, minced
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup diced celery
• 1/3 cup finely chopped red onion
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (4-ounce) package crumbled feta cheese with basil and tomatoes

1. Saute 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.
2. 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.

barley, olive oil, chicken broth, chickpeas, tomatoes, cucumber, garlic, parsley, fresh mint, celery, red onion, lemon rind, lemon juice, salt, freshly ground pepper, feta cheese

Taken from www.myrecipes.com/recipe/toasted-barley-vegetable-salad (may not work)