Mediterranean Chicken, Barley, Chickpea and Tomato Salad
The al dente chickpeas, the juicy fresh tomatoes and cucumber, the chew of the sundried tomatoes, the nutty supple grains, and the little crunch from the sunflower seeds all came together in delicious harmony.
Put the barley spelt mixture, water and a pinch of salt in a small saucepot. Bring to a boil and then reduce heat to medium low and simmer for 15 minutes until the water has absorbed. Remove from the heat and cool.
In a large bowl, mix together the cooled grains, chicken, cucumbers, tomatoes, sundried tomatoes, feta, sumac, zest, lemon juice, oil, red pepper flakes, sunflower seeds, mint and a pinch of salt to taste.