Directions:
- Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed. Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
- While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
- Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.96 Kcal (490 kJ) | ||
| Calories from fat | 41.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 7% | |
|---|---|---|---|
| Sodium | 159.75mg | 7% | |
| Potassium | 126.26mg | 3% | |
| Total Carbs | 16.31g | 5% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 24.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.87 Kcal (272 kJ) | ||
| Calories from fat | 22.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 7% | |
|---|---|---|---|
| Sodium | 88.6mg | 7% | |
| Potassium | 70.02mg | 3% | |
| Total Carbs | 9.04g | 5% | |
| Sugars | 0.54g | 4% | |
| Dietary Fiber | 1.51g | 11% | |
| Protein | 1.44g | 5% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 13.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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