Chickpeas and Cherries Salad

Ingredients:

• 2 cups uncooked barley
• 1 can of chickpeas
• 1 pound of fresh Chilean cherries
• 5 stalks of celery
• 1/2 stick of butter
• 1 cup of sliced almonds
• juice of 1 large lemon
• 1/2 cup of honey
• 1 teaspoon of salt
• 4 oz. feta cheese

Directions:

1. Cook barley according to package instructions and rinse; add to serving bowl.
2. Rinse canned chickpeas and add to serving bowl.
3. Rinse cherries and chop in half, removing the pits; add to serving bowl.
4. Chop celery into fine pieces; add to serving bowl.
5. Melt butter in hot pan, add sliced almonds and toast for 5 mins; stirring frequently to avoid burning. 
6. Remove from pan and set aside in a small bowl to cool off while you make the dressing.
7. In a bowl, combine lemon juice, honey and salt by whisking together.
8. Add almonds to serving bowl, then add feta cheese and dressing; mix all ingredients together.
9. Serve and enjoy!