1 – 29oz. can of chickpeas - drained
4 stalks of celery – chopped
6 cloves of garlic – chopped
1 red onion – sliced
1 bunch of Italian parsley – chopped
1 package of instant barley
Juice of 1 lemon
4 tablespoons of olive oil
Dashes of red pepper flakes
Dashes of fresh ground black pepper
Dashes of sea salt
1 lb. of your favorite macaroni
Heat a large frying pan with a drizzle of olive oil. Add the chopped garlic, onion and celery to sauté until the onion is soft. Add the drained chickpeas and toss.
Prepare the macaroni and barley as directed. Add the barley to the pan with chickpeas and toss. Add a few tablespoons of the hot water from the macaroni to the pan and toss. Add the chopped fresh parsley and toss once again. Season again to taste.
Drain the macaroni and add to the pan and toss.
Combine the lemon juice with the olive oil add to the pan and toss.
This is a perfect side dish and may be served hot or cold.