Roasted Cauliflower, Chickpea, & Barley Salad

Easy enough for a side dish and hearty enough for the main event, this mix of barley, spiced chickpeas, and lemony cauliflower is sure to be a hit however you serve it.

Ingredients

  • 1 cup Barley, uncooked – rinsed
  • 1 1/2 cup Water
  • 1/8 tsp Salt
  • 1 tsp Olive Oil
  • 2 cup Cauliflower, raw, chopped – multi-color
  • 1 1/2 cup Garbanzo Beans – canned, drained and rinsed
  • 1/2 tsp Salt
  • 1 1/2 tbsp Olive Oil
  • 1 tsp Paprika, ground
  • 1/4 cup Olive Oil
  • 2 tbsp Lemon
  • 2 Garlic, clove – minced
  • 1 tbsp Dijon Mustard
  • 1/4 cup Parsley – roughly chopped, divided
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1/2 tsp Crushed Red Pepper Flakes

Directions

1

Pre-heat your oven to 400°F.

2

Add barley, water, salt, and olive oil to the Cooking Pot. Close the lid, select the GRAINS setting.

3

While barley cooks, lay out cauliflower and garbanzo beans on a baking sheet and toss with olive oil, salt, and paprika. Roast for 10 minutes at 400°F, then set the oven to broil for 3 minutes, or until the top is golden brown.

4

Make the dressing. Add half the parsley and all remaining ingredients to a small bowl and whisk to combine.

5

Once the barley has cooked, transfer to a colander, rinse and drain, then transfer to a large mixing bowl.

6

Add the roasted veggies and beans to the barley and toss with the dressing until all ingredients are evenly mixed. Garnish with additional chopped parsley, if desired.

Nutritional information

Recipe: Roasted Cauliflower, Chickpea, & Barley Salad

Serving in this recipe: 6

Calories: 307.1
Total Fat: 15.1 g 23.3%
Saturated Fat: 2.1 g 10.5%
Cholesterol: 0 mg 0%
Sodium: 593.7 mg 24.7%
Total Carbs: 37.7 g 12.6%
Dietary Fiber: 8.8 g 35.2%
Sugar: 2.7 g  
Protein: 6.9 g 13.8%
Vitamin A: 1.4% Vitamin C: 38.7%
Calcium: 4.8% Iron: 9.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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