Roasted Cauliflower, Chickpea, & Barley Salad

Approx 30 mins
Easy
307.1kcal
6

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Roasted Cauliflower, Chickpea, & Barley Salad

Ingredients

  • 170g barley, uncooked – rinsed
  • 355ml water
  • 1/8 tsp salt
  • 1 tsp olive oil, for cooking pot (step 2)
  • 215g cauliflower, raw, chopped – multi-colour if available
  • 255g chickpeas – canned, drained and rinsed
  • 1/2 tsp salt
  • 1 1/2 tbsp olive oil, for cauliflower and chickpea mix (step 3)
  • 1 tsp paprika, ground
  • 60ml olive oil, for dressing (step 4)
  • 2 tbsp lemon
  • 2 garlic, clove – minced
  • 1 tbsp dijon mustard
  • 15g parsley – roughly chopped, divided
  • 1/2 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/2 tsp crushed red pepper flakes

Method

  1. 1

    Pre-heat your oven to 200°C

  2. 2

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

  3. 3

    While barley cooks, lay out cauliflower and chickpeas 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. 4

    Make the dressing. Add half the parsley and all remaining ingredients to a small bowl and whisk to combine.

  5. 5

    Once the barley has cooked, transfer to a colander, rinse and drain, then transfer to a large mixing bowl.

  6. 6

    Add the roasted veggies and chickpeas to the barley and toss with the dressing until all ingredients are evenly mixed. Garnish with additional chopped parsley, if desired.

Nutritional information

Calories : 307.1kcal
Total fat : 15.1g
Saturated fat : 2.1g
Sodium micrograms : 593.7μg
Total carbs : 37.7g
Dietary fibre : 8.8g
Protein : 6.9g
Sugar : 2.7g
Vitamin A : 1.4%
Vitamin C : 38.7%
Calcium : 4.8%
Iron : 9.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Best Prepared with:

nutribullet EveryGrain Cooker

nutribullet EveryGrain Cooker

01806

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