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.
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.