Mediterranean Barley With Chickpeas And Arugula

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1 cup uncooked pearl barley

1 cup packed arugula leaves

1 cup finely chopped red bell pepper

3 tablespoons finely chopped sun-dried tomatoes, packed without oil

1 (15 1/2-ounce) can no-salt-added chickpeas, rinsed and drained

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon crushed red pepper

2 tablespoons chopped pistachios

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