Toss together a few simple ingredients like barley, arugula, bell peppers, sun-dried tomatoes and chickpeas with a lemon-vinaigrette dressing, and you have a pack-able meal. This recipe from Cooking Light is wholesome, full of fiber and vegan-friendly.
Easy Mediterranean Recipes: Barley with Chickpeas
Mediterranean Barley with Chickpeas Ingredients Directions Cook barley according to package directions, omitting salt. Combine barley, arugula, bell pepper, tomatoes and chickpeas in a large bowl. Combine lemon juice, oil, salt and crushed red pepper, stirring with a whisk. Drizzle over barley mixture, and toss. Sprinkle with pistachios. Nutrition Information Serves: 4 | Serving Size: 1 1/4 cups barley mixture and 1 1/2 teaspoons pistachios Per serving: Calories: 359; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 852mg; Carbohydrate: 61g; Dietary Fiber: 14g; Sugar: 3g; Protein: 11g Nutrition Bonus: Potassium: 514mg; Iron: 19%; Vitamin A: 27%; Vitamin C: 89%; Calcium: 7%
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