Chickpea, Barley and Zucchini Salad

I was a little hesitant about creating this recipe at first because I wasn't quite sure how well all the flavors would go together but when it was finished it was DELICIOUS!! (if i do say so myself). So here it is my gluten, dairy and meat free "pasta" salad.

Ingredients:
- 4 cups of vegetable broth
- 1 package of trader joes Barley
- 1 can of chickpeas
- 1 medium zucchini
- pinch of salt
- 3 TBSP olive oil
- 1/2 a lemon

1. bring the vegetable broth to a boil in a medium size pan and cook the barley for about 15-20 minutes or until almost all the broth has been absorbed into the barley.

2. while the barley is cooking cut the zucchini into strings or if you have a spiralizer (which i really really want) you can use that too. place in a bowl and sprinkle with salt. set aside for later.

3. open and drain the can of chickpeas and heat them over the stove.

4. while those are being warmed up in a small bowl mix together the olive oil and the lemon juice.

5. mix together the barley, chickpeas and the mixture of olive oil and lemon juice.

6. place in a bowl and top with the zucchini strings.