This is one of my favorite vegetarian lunches and it is an especially good way to use the vegetables you have in your fridge. The light lemon dressing and crunchy vegetables makes it a perfect meal for warm weather. You'll have plenty of leftovers which is good because they just get better each day.
1/2 c. dry barley
1 tsp olive oil
2-3 tablespoons fresh lemon juice
1 can chickpeas
1/2 medium cucumber
1/2 medium red pepper
3 medium stalks of celery
3 tablespoons crumbled reduced fat feta cheese
1-2 leaves chopped fresh basil or 1 1/2 teaspoon dried
1/2 tsp garlic salt
1/2 tsp thyme
Bring 1 1/4 cups water to a boil in saucepan and add barley, reduce to a simmer and let cook while you:
Drain chickpeas and empty can into a large bowl (container you want to keep your salad in)
Chop cucumber, red pepper, and celery into small pieces (the size of the chickpeas) and add to bowl
Whisk together olive oil, lemon juice, garlic salt, basil, and thyme and add to bowl with vegetables
Gently stir until everything is coated
Once barley has absorbed all water and is tender but still chewy (about 30 minutes) take off heat and let cool for 10 minutes
Gently stir barley and feta into bowl with vegetables
Cover and keep in fridge
Servings 4
per serving (about 1 1/4 cup): 205
