Ingredients Jump to Instructions ↓

  1. 1 cup(s) pearl barley

  2. 1 3/4 cup(s) lower-sodium vegetable broth

  3. 1 1/4 cup(s) water

  4. 1 seedless cucumber (English)

  5. 2 ripe peaches

  6. 2 pint(s) cherry tomatoes

  7. 1/2 cup(s) packed fresh basil leaves

  8. 2 tablespoon(s) cider vinegar

  9. 1 tablespoon(s) vegetable oil

  10. Salt

  11. Pepper

  12. 1 can(s) (15-ounce)

  13. chickpeas (garbanzo beans) , rinsed and drained

  14. 1 head(s)

  15. Boston lettuce , leaves separated

Instructions Jump to Ingredients ↑

  1. Place barley in 4-quart saucepan. Cook on medium 5 minutes or until toasted, stirring. Stir in broth and water. Heat to boiling on high. Cover, reduce heat to low, and simmer 35 minutes or until tender. Drain if necessary, and cool slightly.

  2. Meanwhile, scoop out and discard soft center from cucumber, then cut into 1/4-inch pieces. Pit and chop peaches. Cut tomatoes in quarters. Very finely chop basil.

  3. In large bowl, whisk vinegar, oil, and 1/4 teaspoon salt. Add barley and toss until well coated. Cool until no longer hot, then add cucumber, peaches, tomatoes, and chickpeas, tossing until well combined. Serve over lettuce leaves.


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