Barley and Chickpea Salad

Ingredients
6 c water
1 1/2 c uncooked pearl barley*
1 can chickpeas, rinsed
2 bell peppers, diced (any color)
1 avocado diced
4 c mixed greens
basil to taste
lemon or lime juice to taste

Bring water and barley to a boil on stove. Reduce heat and cook for 40 minutes. Add bell peppers and chickpeas and cook for 5 more minutes until softened and barley is completely cooked. Remove from heat. Combine the cooked mixture with the fresh basil, mixed greens and avocado. Add lemon or lime juice to taste.

* You could use any whole grain, but you would need to adjust the water accordingly.