Roasted Cauliflower, Chickpea, & Barley Salad

October 08, 2021 1 min read

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
  • 2Garlic, 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


  1. Pre-heat your oven to 200°C.

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


    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 200°C, 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.