Barley Salad With Chickpeas And Cherries

• FOR THE SALAD:
• 3 cups Water
• 1 dash Salt
• 1 cup Hulled Barley, Uncooked
• 1 can (14 1/2 Oz. Size) Chickpeas, Drained And Rinsed
• 1/2 cups Celery, Diced
• 1/4 cups Green Onion, Chopped
• 1/4 cups Slivered Almonds, Toasted
• 1 cup Cherries, Pitted And Halved
• 2 ounces, weight Goat Cheese Crumbled
• FOR THE DRESSING:
• 2 Tablespoons Fresh Lemon Juice
• 1 Tablespoon White Balsamic Vinegar
• 1 Tablespoon Grapeseed Oil Or Other Flavorless Oil
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Honey
• 1/2 teaspoons Kosher Salt
• 1/8 Tablespoons Black Pepper

1. Bring the water to a boil in a medium sized saucepan. Once the water is boiling add the salt and the hulled barley then turn the heat down to low and cover. Simmer the barley for 45-60 minutes or until the barley is cooked but still chewy. Drain and rinse the barley in cool water, then set aside in a bowl.
2. Add the drained and rinsed chickpeas, celery, green onion, and toasted almonds to the barley.
3. In a small bowl whisk together all of the dressing ingredients and add them to the barley, tossing until everything is coated.
4. Add in the cherries and crumbled goat cheese and gently fold them into the salad. Serve the salad immediately or refrigerate for up to an hour before serving.
5. Notes: If you don't plan on serving the salad right away reserve the cherries and toasted almonds and add them right before you serve to prevent the cherries from bleeding in the salad and the almonds from turning soft.

salad, water, salt, barley, chickpeas, celery, ubc, ubc, cherries, dressing, lemon juice, white balsamic vinegar, grapeseed oil, dijon mustard, honey, kosher salt, black pepper

Taken from tastykitchen.com/recipes/salads/barley-salad-with-chickpeas-and-cherries/ (may not work)