Chickpeas and barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/3 cups vegetable broth2/3 cup quick-cooking barley1 (15 1/2 oz) can chickpeas, rinsed and drained1 yellow bell pepper, diced1cup grape tomatoes, halved1/2 cup chopped parsley2 tablespoons lime juice4 teaspoons olive oil1/4 teaspoon black pepper
makes 4 servings
bring the broth to a boil in amed saucepan. stir in the barley. reduce the heat and simmer, covered, until the barley is softened, 10-12 minutes. remove from teh heat and let stand 5 minutes. transfer to a large bowl
add the chickpeas, bell pepper, tomatoes, parley, lime juice, oil and pepper; toss to combine and sprinkle with feta cheese. serve while slightly warm or cover and refrigerate up to 4 days and serve at room temperature on a bed of lettuce, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RLFINLEY.
bring the broth to a boil in amed saucepan. stir in the barley. reduce the heat and simmer, covered, until the barley is softened, 10-12 minutes. remove from teh heat and let stand 5 minutes. transfer to a large bowl
add the chickpeas, bell pepper, tomatoes, parley, lime juice, oil and pepper; toss to combine and sprinkle with feta cheese. serve while slightly warm or cover and refrigerate up to 4 days and serve at room temperature on a bed of lettuce, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user RLFINLEY.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,312.4 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 7.4 g
- Protein: 8.9 g
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