Barley Salad with Lemony Chickpeas

1 cup pearled barley

1/2 cup dried chickpeas (may substitute 1 cup canned chickpeas, rinsed well)

2 inches dried kombu

1/4 cup baby spinach, finely chopped

Dressing

4 tablespoons extra virgin olive oil

Juice from 1 lemon

2 cloves garlic, peeled and minced

2 tablespoons apple cider vinegar

1/4 teaspoon salt

freshly ground pepper, to taste

Rinse barley in cool water, discarding discolored grains.  Soak in 3 cups of water for at least eight hours (if possible) with one inch of dried kombu.  Bring to a boil.  Reduce heat and simmer for approximately 1 1/4 hours, or until tender.

Rinse dried chickpeas in cool water, removing any foreign particles. Cover with 2 cups of water and soak overnight with 1 inch of dried kombu.  Discard soaking water and add 2 cups of fresh water.  Boil for five minutes, uncovered.  Reduce heat.  Simmer for approximately 45 minutes, until beans are just tender. 

Whisk together dressing ingredients.  Pour over chickpeas, and allow to marinate for at least 30 minutes.

Combine marinated beans, dressing, grains, and spinach. Adjust seasonings. Serve warm or cool.