Peach-Cucumber-Barley Salad

From Good Housekeeping, 8/11. This main dish salad uses both barley and chickpeas, which makes a very satisfying meal. I think some chopped scallion is a nice addition. I cook my own chickpeas from dried, less sodium and a superior flavor, I feel.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  cup pearl barley
• 1 3⁄4 cups  low sodium vegetable broth
•  water
• 1  seedless cucumber
• 2  ripe  peaches
• 1  pint cherry tomatoes
• 1⁄2 cup  packed fresh basil leaf
• 2  tablespoons cider vinegar
• 1  teaspoon  vegetable oil
•  salt, to taste
•  pepper, to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1  head boston lettuce, leaves separated, washed and dried

Directions

1. Place barley in a 4 qt saucepan. Cook on medium heat for 5 minutes, or until toasted, stirring.
2. Stir in the broth and water, bring to a boil, reduce heat, cover and simmer for 35 minutes or until tender. Drain if necessary, and set aside to cool slightly.
3. Meantime, scoop out and discard the seed cavity of the cucumber, then cut it up into 1/4 in pieces.
4. Pit and chop the peaches.
5. Cut the tomatoes into quarters (halve if they are very small).
6. In a large bowl, whisk together the vinegar, oil and 1/4 tsp salt.
7. Add barley and toss until well coated. Allow to cool, then add the cucumbers, peaches, tomatoes, and chickpeas, tossing until well combined.
8. Serve over lettuce leaves.
9. Note: I had no basil leaves when I made this again, so used the vinaigrette from Recipe #460660, some additional fresh thyme and a little pineapple sage, which worked very well.