This salad is packed with protein and travels well to picnics.

In a small bowl, combine 1/2 c. finely chopped onion and 1 large clove of garlic, minced, with 1/4 – 1/3 c. olive oil. Let stand while you make the salad.

Cook 1 c. barley, rinsed twice, in 2 c. water (add a bouillon cube for some flavor), then rinse and drain it in a colander.In a large bowl combine the cooked barley with:
1 can garbanzo beans (chick peas), drained
2 boneless skinless chicken breast halves, cooked and cut into bite-size chunks
1 can black olives, drained (if jumbo, halve them)
1 or 2 c. fresh or frozen corn kernels

Pick some fresh herbs, wash well and pat dry, then chop and add to the salad, mixing well.
I used about two sprigs each of parsley, sage, oregano, mint, and basil, with some freshly ground pepper.Pour the olive oil mixture over the salad and toss well, coating everything. Add 1/2/c vinegar to the small bowl to rinse it out, pour this over the salad and toss again. Chill at least an hour before serving. As Bruce’s grandfather used to say, “Then eat the hell out of it.”The herbs you use are obviously up to you, but fresh really is better than not. I can’t remember which of my sons started calling garbanzos “gonzo” beans, but that’s what we call them now at our house. If you add gonzo beans to your favorite Tabouleh recipe, you’ll find it quite satisfying, and full of protein that’s easy to digest.