I need to keep big batches of salads on hand during the summer. They keep me going. I love being able to pull something ready-to-eat out of the fridge. Anything that buys me more time outdoors is a bonus for me!
This salad is filling, refreshing, chock full of fresh, nutritious ingredients, and isn’t filled with unnecessary calories. What are unnecessary calories? Calories that don’t contribute to your body’s health. I’m talking about deep fried food, cake, processed food; food that has more calories than nutrition.
This recipe is fast and easy, and I loved it.
CHICKPEA BARLEY SALAD
1 cup of barley
5 cups chicken broth or water
1/2 of a 15-ounce can chickpeas or garbanzos, rinsed and drained. (1 cup)
1 cup frozen peas
1/2 a sweet red pepper, cut into strips
1/2 a chopped cucumber
1/4 cup thinly sliced green onions
1 tablespoon snipped fresh rosemary (or 1 teaspoon dried rosemary, crushed)
1/4 cup Italian Vinaigrette
Simmer the barley in chicken stock or water until plump, about an hour or so. Let cool. Mix all ingredients in a bowl. Refrigerate. Will keep for 2-4 days.