This is one of my favourite summertime recipes, filling and well balanced with veggies, protein, and good fats. Use lots of fresh lemon juice for a refreshing zip.
3 to 4 cups (750 mL to 1 L) cooked pearl or pot barley
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) lemon juice
3 cups (750 mL) fresh tomatoes, roughly chopped
2 cups (500 mL) fresh parsley, finely chopped
1/2 cup (125 mL) red onion, finely diced
1 14-oz (398-mL) can chick peas, drained
1 tsp (5 mL) sea salt
Rinse the cooked barley with cold water to cool. Drain well. In a small jar, mix together the olive oil and lemon juice. Shake well. In a large bowl, gently fold all the ingredients together, starting with the fresh tomatoes, parsley, and herbs, and finishing with the dressing. The salad should have a lovely shine. Drizzle with extra olive oil if required.
Per serving: 109.6 calories; 3.0 g protein; 2.0 g total fat (1.7 g saturated); 20.9 g carbohydrates; 2.5 g fibre; 103.0 mg sodium
source: "Fire Up Your Summer Menu", alive #298, August 2007
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