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Barley Salad with Roasted Carrots and Chickpeas | @foodiephysician

Barley Salad with Roasted Carrots and Chickpeas

My Barley Salad with Roasted Carrots and Chickpeas is a hearty, vegetarian, whole grain dish packed with nutrients and flavor. 

Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 499 kcal
Author The Foodie Physician


Barley Salad:

  • 1 cup barley
  • 3 cups low sodium vegetable broth or water
  • 6 rainbow carrots peeled and cut into 2-inch pieces
  • 4 teaspoons olive oil, divided use
  • 1 can chickpeas (15.5 ounces), drained and dried with a towel
  • ¼ cup shelled pistachios
  • ½ cup roughly chopped, fresh parsley

Spice Mix:

  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika (or any type of paprika)
  • ½ teaspoon kosher salt

Lemon Tahini Dressing:

  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • ½ clove garlic
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  1. Preheat oven to 400°F.
  2. Place the barley and vegetable broth in a medium saucepan and bring to a boil. Cover and reduce to a simmer. Cook until barley is soft and chewy (cook time will vary depending on the type of barley used). Transfer the barley to a large mixing bowl.
  3. Toss the carrots with 2 teaspoons olive oil on a baking sheet. Toss the chickpeas with 2 teaspoons olive oil on a second baking sheet.
  4. To make the spice mix, mix the cumin, turmeric, paprika, and salt in a small bowl.
  5. Toss the carrots with ½ of the spice mix and toss the chickpeas with the other ½ of the spice mix. Roast the carrots and chickpeas in the oven until crisp tender, 20-25 minutes. Remove from oven and add to the bowl with the barley.
  6. To make the dressing, whisk the lemon juice, tahini, garlic, olive oil, water, salt and pepper together in a bowl.
  7. Add the dressing and the parsley to the bowl and stir to combine all ingredients. Adjust seasoning to taste. Transfer to a serving platter and top with pistachios and extra parsley.
Nutrition Facts
Barley Salad with Roasted Carrots and Chickpeas
Amount Per Serving
Calories 499 Calories from Fat 168
% Daily Value*
Fat 18.7g29%
Saturated Fat 2.5g16%
Sodium 656mg29%
Carbohydrates 71.8g24%
Fiber 17g71%
Sugar 7.2g8%
Protein 13.6g27%
* Percent Daily Values are based on a 2000 calorie diet.