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.


  • 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



Preheat your oven to 400°F.


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


While barley cooks, spread 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.


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


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


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: 310
Total Fat: 16 g 23.3%
Saturated Fat: 2.5 g 10.5%
Cholesterol: 0 mg 0%
Sodium: 593.7 mg 24.7%
Total Carbs: 37 g 12.6%
Dietary Fiber: 8 g 35.2%
Sugar: 2 g  
Protein: 6 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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