Look at these beauties I picked tonight!
Tonight I used the juice from the biggest lemon and some frozen, roasted red peppers I had in the freezer. . .
. . .to make this fabulous Chickpea Barley Salad with Spiced Cumin Dressing. This recipe is courtesy of my daughter-in-law, Katie, who writes the fabulous blog: http://www.thegdkitchen.blogspot.com/
Thanks Katie...the salad is wonderful!
1/2 cup barley, rinsed, cooked and cooled
2 large red peppers, roasted and skinned
3 cups cooked chickpeas, rinsed and drained (2 cans)
1/4 cup chopped parsley
3 tablespoons of capers, rinsed
3 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
Cut the peppers into 1/2 inch wide strips and put them in a large bowl with the barley, chickpeas, parsley and capers.
In a smaller bowl or small glass jar, whisk together the lemon juice, honey, cumin, cayenne pepper and oil. Pour over the chickpea mixture and stir to combine.
Season wtih S&P to taste.