This refreshing salad is light and savory!  Anytime you put a legume (bean) and grain together it makes a complete protein!  It’s perfect for an easy summer dinner side or main course!

Recipe

1/2 cup pearl barley

1 bunch parsley, chopped

1-2 cups chopped spinach

4 green onions, chopped

1/4 cup chopped mint

2 Roma tomatoes, chopped or 1 cup grape tomatoes sliced in half

1 can chickpeas, rinsed and drained

Dressing:

4 to 6 tablespoons fresh squeezed lemon juice

1/4 cup olive oil

1/4 tsp. sea salt

Freshly ground black pepper

Cook barley in 1 cup water in a rice cooker or on stove top.  In a large bowl mix all ingredients together.  In a small bowl mix all dressing ingredient together.  Once the barley is cooked place in large bowl with the other ingredients and drizzle dressing over top while still warm.  Serve and enjoy at room temp or cold.  Can be refrigerated for up to 2 days.