WOW OH WOW !!
This is an amazing salad ...
warm or cold ...
by itself or as a side ...
in a pita or wrap ...
OHHH MYYY the yummy-ness.
And it's healthy ...
and it can be made ahead
soooo easily too ... and then can be
lunch or dinner or a snack even ?!?!
Peach Cucumber Barley Salad
1 cup pearl barley
2 cups water, vegetable broth, or a combination (I used 1 of each)
1 pint cherry tomatoes (I used grape tomatoes)
1/2 cup fresh basil leaves
2 Tablespoons vinegar (cider or red wine)
1 Tablespoon olive oil
salt and pepper
1 15 oz. can chickpeas, drained and rinsed
Place dry barley in a saucepan over medium heat and cook for about 5 minutes, stirring, until toasted.
Stir in water/broth and bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes. Allow to cool. Chop cucumber, peaches, tomatoes and basil. In a large bowl, mix oil, vinegar and salt and pepper. Add in barley and chickpeas, mix in vegetables. Serve over lettuce.