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Ingredients
US|METRIC
4 SERVINGS
- 1 cup barley (uncooked, quick cooking is fine)
- 4 Tbsp. extra-virgin olive oil (divided)
- 3 cloves garlic (minced)
- 1/2 bunch asparagus (ends trimmed and sliced on the diagonal into 1-inch chunks)
- 3 cups arugula
- 2 sweet red peppers (mini, or 1 red bell, seeded and diced)
- 2 orange peppers (mini sweet, or 1 orange bell, seeded and diced)
- 14.5 oz. chickpeas (drained and rinsed)
- 1/2 cup sun dried tomatoes (chopped, or dehydrated)
- 1/2 lemon
- 1 pinch crushed red pepper flakes
- 1 pinch coarse salt (and freshly ground pepper)
- 1/2 cup chopped parsley (freshly)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium1000mg29% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber17g68% |
| Sugars9g |
| Vitamin A100% |
| Vitamin C310% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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