Mediterranean Barley Toss

• 1 cup Uncooked Barley
• 1/2 bunches Asparagus, Ends Trimmed And Sliced On The Diagonal
• 2 cloves Garlic, Minced
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1 cup Arugula
• 3 Tablespoons Sun-dried Tomatoes, Finely Chopped
• 1 whole Yellow Bell Pepper, Finely Diced
• 1 can (14.5 Oz. Can) Chickpeas , Drained And Rinsed
• 1/4 cups Fresh Lemon Juice
• 1 teaspoon Coarse Salt
• 1/2 teaspoons Freshly Ground Pepper
• 1 pinch Crushed Red Pepper
• Fresh Parsley, For Garnish

1. Cook barley according to package directions.
2. Saute asparagus and garlic in 1 tablespoon oil until crisp-tender.
3. Remove from heat and set aside.
4. In a large bowl combine the barley, arugula, sun-dried tomatoes, bell pepper and chickpeas.
5. In a smaller bowl, whisk together the lemon juice, remaining 2 tablespoons oil, salt, pepper, and crushed red pepper.
6. Drizzle over barley mixture and toss.
7. Garnish with parsley.
8. Simple!

barley, bunches, garlic, olive oil, arugula, tomatoes, yellow bell pepper, chickpeas, lemon juice, salt, freshly ground pepper, red pepper, fresh parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mediterranean-barley-toss/ (may not work)