Ingredients

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Barley Chickpea Salad:

1 cup dried barley

4 cups water

2 cups cooked Wallace Spring Farms Chickpeas

1 cup dried cranberries

1 cup toasted slivered Almonds

1 apple or Bosc pear, chopped

1 cup feta or firm goat cheese, cubed small,

3 cups chopped Lepp’s Greenhouse Kale

Dressing:

1/4 cup olive oil

1/4 cup white balsamic vinegar, or white wine vinegar

(no need to add sugar if using white balsamic as it’s already naturally sweet from the aging process)

1 shallot, minced finely

1 tbsp Dijon mustard

1 tbsp sugar (do not add if using white balsamic vinegar)

1 tsp salt

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Instructions

Combine 1/4 cup barley with 1 cup water in a small saucepan. Bring to a boil, and cook for 5 minutes, then cover and let stand for 1 hour.

While the barley cooks, combine the dressing ingredients and mix with the cooked chickpeas to marinate. Prepare the remaining ingredients and set aside.

When the barley is cool enough to handle, mix all of the ingredients together, tasting to adjust salt.

This salad will keep well for weekday lunches. Just store in an airtight container for up to 5 days.