This recipe was inspired by a barley and chickpea salad at Whole Foods I saw a long time ago and wanted to recreate. I started by making some bulgur. The proportions you use for bulgur are two parts liquid to one part bulgur. I used 1 cup of chicken broth (for flavor) and 1/2 cup of bulgur. I brought it boil, then let it simmer for until the bulgur soaked up all of liquid and had a nice soft and chewy texture.
Then, I chopped tomatoes, red onions, and bell pepper.
Then I opened up, rinsed, and drained cans of quartered artichokes and chickpeas.
While I was doing prepping, I also roasted some asparagus. I prepared it by spraying the pan with some olive oil, and then spraying the asparagus with olive oil (real olive oil, not Pam) and sprinkling it with salt and pepper. I gave the pan a good roll to coat all of the asparagus.
Mix the cooked bulgur with store-bought pesto. Then add one can of drained and rinsed chickpeas, 6 or 7 bits of artichoke hearts, the peppers, tomatoes, red onion, and chopped fresh basil.
Gave it a good mixing and voila!
A delicious, summery meal that incorporates whole grains, protein, vegetables, and healthy fat.