Ingredients
- 2 cups warm water
- 1 cup uncooked quick-cooking barley
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 (14-ounce) can quartered artichoke hearts, drained and rinsed
- 1 teaspoon bottled minced garlic
- 2 tablespoons commercial pesto
- 1 tablespoon lemon juice
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup (2 ounces) grated Parmesan cheese
Description
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