7ouncespeasfresh, shelled (weighed after shelling from about 2 pounds of pods)
7ouncesfava beansfresh, shelled (weighed after shelling from about 2 pounds of pods)
1/2 to 1limeor lemon
1cupcherry tomatoesor grape tomatoes, seeded and quartered
mint leavesfresh, finely chopped plus whole for garnishing
basil leavesfresh, finely chopped plus whole for garnishing
1/2red onionthinly sliced
1/4cupextra virgin olive oil
salt
pepper
Instructions
Prepare 2 saucepans with water.
In one saucepan, add the pearl barley and salt then bring to a boil over medium to high heat. When it boils, simmer on low fire for 20 minutes or until they are tender. When they are cooked, rinse under the tap, drain, and set aside.
Bring the other saucepan to a boil over high heat then add some salt. Drop the peas and cook for 3 minutes. After 3 minutes, strain them then drop them in a bowl of iced water for an ice bath. Let them cool down, strain then set aside.
In the same saucepan of boiling salted water, cook the fava beans for 3 minutes, strain, and drop them in the bowl of iced water for an ice bath. Strain when they have cooled down. Remove the outer skin by pinching the beans lightly. Set the beans aside.
In a big serving bowl, mix the peas, fava beans, barley, tomatoes, chickpeas, onion, mint, and basil.
To make the dressing, in a small bowl, mix the extra virgin olive oil, lime or lemon juice, salt, and pepper.