Go Back
–+ servings
Barley Salad with Roasted Carrots and Chickpeas
Print Recipe
4.80 from 5 votes

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. 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 385kcal
Author: Dr. Sonali Ruder

Ingredients

Barley Salad:

  • 1 cup barley
  • 3 cups reduced 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
  • ½ cup roughly chopped, fresh parsley
  • ¼ cup shelled pistachios

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
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon black pepper
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • 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 (cooking time will vary depending on the type of barley used). Transfer the barley to a large mixing bowl.
  • 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.
  • To make the spice mix, mix the cumin, turmeric, paprika, and salt in a small bowl.
  • Toss the carrots with half of the spice mix and toss the chickpeas with the other half 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.
  • To make the dressing, whisk the lemon juice, tahini, garlic, olive oil, water, salt and pepper together in a bowl.
  • 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

Calories: 385kcal | Carbohydrates: 50g | Protein: 10g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 440mg | Potassium: 682mg | Fiber: 13g | Sugar: 6g | Vitamin A: 16216IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 4mg