Barley And Grape Salad

1 cup hulled barley, uncooked

1/2 cup of cooked chickpeas
1/2 cup red grapes, cut into quarters
1/4 cup dried apricots, chopped
1 cup arugula leaves, roughly chopped

1/4 cup almonds
1/4 cup sunflower seeds

3 tablespoons olive oil
3 tablespoons balsamic vinegar

salt and pepper to taste

Serves 2-4
Cook barley in three cups of slightly water until tender, about 30 minutes. Rinse and drain. Set aside.

In a dry pan, toast sunflowers seeds over medium-low heat for about 3-5 minutes. Set aside. Then toast almonds for about 5-7 minutes. Let cool almonds and roughly chop. Set aside.

In a serving bowl, combine barley, chickpeas, grapes, apricots, arugula, almonds and sunflower seeds. Mix olive oil with balsamic vinegar and pour over the salad. Stir until evenly coated. Serve immediately or store in airtight container in the fridge for up to 24 hours.

© Anja's Food 4 Thought. Recipe from