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
- 1 cup uncooked pearl barley
- 1 cup packed arugula leaves
- 1 cup finely chopped red bell pepper
- 3 tablespoons finely chopped sun-dried tomatoes, packed without oil
- 1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tablespoons chopped pistachios
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%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook for more daily recipe inspiration.
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