Barley Salad with Pan-Roasted Carrots and Chickpeas

INGREDIENTS

4 cups

Baby greens or arugula

Carrots, cut into 1/2-inch pieces (2 cups), large

1 cup

Chickpeas, cooked

Green onions, chopped (1/2 cup)

1/4 cup

Mint, fresh

2 tbsp

Lemon juice

1/2 cup

Barley, pearled

2 2/3 tbsp

Olive oil

1 tsp

Cumin, ground

1/4 cup

Pistachios, raw