Chick Pea and Barley salad - Cheap cheap

This recipe is specially for my dear friends who persist in telling me eating healthily is too expensive for them!!! Ah, you know who you are....
This one leaves you without excuse, so I dare you.
Made a delicious Saturday lunch, yes, it is Wednesday now, I know. Baked a rye bread with it, added an avocado and we were set.Chickpeas are incredibly cheap if you buy them dry, just soak overnight then boil till soft. Available in cans, but you PAY for the convenience. Barley is also cheap, and lasts forever. We have lettuce and rocket and watercress in the garden, buy a punnet of mixed lettuce and pop it
in amongst all your flowers. You will be amazed how often you
can harvest leaves and still it will keep on growing. Ditto parsely and chives. This salad was created with the odds and sods in the fridge, so feel free to be creative, like the photographer who went off to the garden with the plate of leftovers....

                             Chick Pea Salad 
This would feed 4 people on its own with bread.8 as a side

1 can chickpeas, drained OR
1 cup chickpeas, saoked overnight and boiled till soft, drained
1/2 cup barley, gently boiled till just soft, in salted water or a little bit of stock, drained
Juiceof 1 lemon
1/3 cup olive oil or other vegetable oil
1 clove garlic, crushed
salt and pepper
chives, chopped (optional)
Some chopped tomato/cucumber/1/2 small cabbage...anything you feel like...grated carrots...

Mix chickpeas with lemon juice, oil, garlic and seasoning and leave to marinate for 15minutes. Add all remaining ingredients and serve on a bed of lettuce with some bread or as you please.
You heard me...I DARE YOU...