This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.
- Simmer barley in broth about 40 minutes until most of the water is absorbed.
- Let cool
- Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
- Slice green onions.
- Finely chop rosemary.
- Toss everything together.
- Season with salt and pepper.
- Makes about 6 1-cup servings.