This Roasted Cauliflower and Barley Salad combines caramelized cauliflower, vibrant bell peppers, and red onions roasted until slightly charred, paired with smoky, spiced chickpeas for crunch. Chewy barley ties everything together into a hearty, satisfying salad that’s both nourishing and full of flavor.

The salad is highly adaptable. Stir in a handful of arugula or baby kale for peppery greens, or crumble Feta or goat cheese over the top for a creamy, salty contrast. Chopped capers or pitted olives add a briny note, while fresh herbs—parsley, mint, basil, or a combination—bring brightness to every bite. If you prefer, cooked farro can be used instead of barley for a similar nutty chew.

This dish travels well, making it an excellent choice for lunches, potlucks, or casual gatherings. It can be served warm, at room temperature, or chilled, and holds up nicely when made ahead.

Buon Appetito!

Deborah Mele

Roasted Cauliflower & Barley Salad With Crispy Spiced Chickpeas

Yield:
Serves 6

Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

This salad pairs sweet roasted onions and peppers, tender cauliflower, crispy spiced chickpeas, chewy barley, and a bright lemon dressing for a balanced, flavorful meal.

Ingredients

1 head cauliflower, chopped into bite-sized pieces
1 small red onion, chopped
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
3 tablespoons olive oil
Salt and pepper to taste
1/2 bunch fresh parsley, chopped
1/3 cup fresh mint leaves, chopped
3 cups cooked barley, prepared according to package instructions

Lemon Dressing:

1/4 cup lemon juice, 2 cloves garlic, minced
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard

Spiced Crispy Chickpeas:

1 (15 oz) can chickpeas, drained and rinsed
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne powder (optional)
Salt and pepper to taste

Instructions

Preheat the oven to 400ºF.
Line a large baking sheet with parchment paper.
Toss the cauliflower, peppers, and onion with 3 tablespoons olive oil, salt, and pepper. Spread in a single layer on the prepared pan.
Roast for 20 minutes, stir, then roast another 10–15 minutes until the cauliflower is tender and lightly browned at the edges.
Let the vegetables cool slightly.
While they roast, make the lemon dressing: combine lemon juice, minced garlic, extra virgin olive oil, and Dijon mustard in a blender or whisk vigorously until smooth. Chill until ready to serve.
For the chickpeas, heat 2 tablespoons olive oil in a skillet. Add drained chickpeas, smoked paprika, garlic powder, cayenne (if using), and a pinch of salt and pepper.
Cook over medium heat, stirring, until the chickpeas sizzle and become slightly crispy, about 4–6 minutes. Remove from heat.
To assemble, combine cooked barley, roasted cauliflower, peppers, onions, chopped parsley and mint, and the spiced chickpeas in a large bowl.
Drizzle with the lemon dressing and toss to combine. Serve warm, at room temperature, or chilled.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 539Total Fat: 35gSaturated Fat: 5gUnsaturated Fat: 30gSodium: 112mgCarbohydrates: 53gFiber: 11gSugar: 6gProtein: 8g

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