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Ingredients

• 1 cup uncooked quick-cooking barley
• 2 teaspoons olive oil
• 2 cups low-sodium fat-free chicken broth
• 1 (16-ounce) can chickpeas, rinsed and drained
• 2 medium tomatoes, seeded and chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1 large garlic clove, minced
• 3/4 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/2 cup diced celery
• 1/3 cup finely chopped red onion
• 1 teaspoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 (4-ounce) package crumbled feta cheese with basil and tomatoes

Description

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