Description
A vibrant mosaic of hearth-roasted vegetables, hearty whole-grain barley, and creamy chickpeas, all brought together with a bright lemon-herb vinaigrette and studded with feta and toasted pine nuts. This robust salad is a complete, nutrient-dense side dish that holds beautifully for days.
Ingredients
Scale
- 1½ cups hulled barley (rinsed)
- 4 cups water or low-sodium vegetable broth
- 2 medium zucchini (cut into ½-inch dice)
- 2 red bell peppers (cut into ½-inch dice)
- 1 large red onion (cut into ½-inch dice)
- 1 15-ounce can chickpeas, rinsed and drained
- 6 tablespoons extra-virgin olive oil (divided)
- 2½ teaspoons baharat spice blend
- ¾ teaspoon smoked paprika
- 1 teaspoon kosher salt (divided)
- ½ teaspoon black pepper
- 1 large lemon (zested and juiced (about 3 tablespoons juice))
- 2 cloves garlic (minced)
- ½ cup packed fresh parsley (finely chopped)
- ⅓ cup raw pine nuts
- 50 g feta cheese (about ⅓ cup, crumbled from a block)
Instructions
- In a medium saucepan, combine barley and water/broth. Bring to a boil, then simmer covered over low heat for 45–55 minutes until tender-chewy.
- Heat oven to 400°F (200°C). On a large rimmed sheet, toss zucchini, bell peppers, and onion with 3 tbsp olive oil, baharat, smoked paprika, ½ tsp kosher salt, and black pepper. Roast 30–35 minutes, stirring halfway, until tender and caramelized.
- Toast pine nuts in a small dry skillet over medium-low heat for 2–4 minutes, shaking often, until golden; transfer to a plate.
- In a small bowl or jar, whisk remaining 3 tbsp olive oil with lemon zest and juice, garlic, and the remaining ½ tsp kosher salt until emulsified.
- Drain any excess liquid from barley; transfer to a large bowl. Add roasted vegetables and chickpeas; toss gently.
- Add vinaigrette and toss to coat. Fold in parsley, toasted pine nuts, and feta. Serve warm, at room temperature, or chilled.
Notes
- Make-Ahead Strategy: This salad is excellent for meal prep. You can cook the barley and roast the vegetables up to 3 days in advance and store them in separate airtight containers in the refrigerator. For best results, prepare the vinaigrette and assemble the salad just before serving.
- Grain Choice: Hulled barley is the whole-grain version and offers maximum fiber. If you only have pearled barley, reduce the cooking time to about 30 minutes and use only 3 cups of liquid.
- Feta Tip: For the best flavor and texture, purchase feta cheese in a block stored in brine rather than pre-crumbled. Crumble it yourself just before adding it to the salad.
Nutrition Information
Per serving (1 of 8)
- Calories: 355 kcal
- Total Fat: 18.5 g
- Saturated Fat: 2.9 g
- Sodium: 378 mg
- Carbohydrates: 37 g
- Dietary Fiber: 10 g
- Sugars: 6 g
- Added Sugars: 0 g
- Protein: 9.5 g
Nutrition
- Calories: 355