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    Roasted Cauliflower, Chickpea, & Barley Salad

    October 08, 2021 1 min read

    Grains

    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
    • 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

    Directions

    1. Pre-heat your oven to 200°C.
      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 200°C, 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.


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