Springtime Barley Salad | WIC Works Resource System

Ingredients

• 2 cups barley (cooked and cooled - see note below)
• 15 1⁄2 ounces chickpeas/garbanzo beans (canned, no salt added, drained and rinsed)
• 2 Bartlett pears (medium, thinly sliced - see note below)
• 1⁄2 red onion (medium, thinly sliced)
• 1⁄2 cup dried cranberries (or raisins)
• 1⁄2 cup sunflower seeds
• 1 cup spinach (packed)
• 1⁄3 cup olive oil (or vegetable oil)
• 1⁄4 cup lemon juice (fresh or bottled)
• 1 teaspoon mustard
• 1 teaspoon honey (or maple syrup)
• 1 clove garlic (minced)
• oregano (dried)
• salt and pepper to taste