Barley tabbouleh with chickpeas

Tabbouleh is a lemony Middle Eastern salad traditionally made with bulgur and lots of chopped fresh parsley, though you can substitute mint or basil if you wish. For a change of pace, we use pearl barley instead. Like white rice and brown rice, pearl barley differs from regular barley in that it has had its outer husk and bran layers removed, which helps it cook faster and gives it a softer texture. This recipe is easily doubled and keeps well in the refrigerator for up to four days—perfect for packing for lunch and a sure-fire way of ensuring you keep on track in the middle of the day.