loaded greek barley bowl

Ingredients:

1 cup of barley, dried

1 can of low sodium chickpeas

1 tablespoon olive oil

1 cup heirloom tomatoes, diced

1 cup cucumber, diced

1 cup parsley, chopped

1 tablespoon sesame seeds, for topping

Lemon tahini dressing:

¼ cup tahini

¼ cup lemon juice

4 cloves garlic (about 2 teaspoons minced/ground)

water to thin

salt and pepper to taste

Instructions:

1.       Add barley to a pot with 2 ¼ cups water. Bring to a boil, then turn down to cook until all the water has absorbed (about 25 minutes).

2.       Toss chickpeas with olive oil plus a little salt and pepper. Roast at 400F for about 20-25 minutes until slightly crispy.

3.       Chop your vegetables and parsley.

4.       Blend dressing ingredients together and set aside.

5.       Add barley, chickpeas, vegetables, and parsley to a bowl. Add dressing and mix well. Top with sesame seeds.