Barley Salad with Spiced Chickpeas, Beets & Feta Kit

What You Get

Chickpeas

Za’atar Seasoning

Red onion

Dill

Pitted Kalamata olives

Cooked barley

Marinated beets

Lemon

Pre-washed baby arugula

Crumbled feta cheese

What You'll Need

Olive oil

Ground cayenne pepper (optional)

Salt and freshly ground pepper

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

Rinse and drain the chickpeas and pat dry with paper towels. Place the chickpeas on the prepared pan, and toss with 2 tablespoons olive oil, 2 teaspoons of za’atar, a pinch of cayenne, if you’d like a little heat, and ½ teaspoon salt. Roast until the chickpeas are crisp but still tender, 12 to 15 minutes. Let cool slightly.

Step 3

Meanwhile, chop ½ cup red onion, reserving the rest for another use. Chop ½ cup of the dill fronds, including a little bit of stems. Cut the olives in half.

Step 4

In a bowl, combine the barley, beets, red onion, and olives. Drizzle with 2 tablespoons olive oil, the juice of 1 lemon, season with salt and pepper, and toss to coat. Fold in the crispy chickpeas, dill, and about 2 cups of arugula last.

Step 5

Pile the barley salad on plates and scatter with feta. Grind with pepper and serve.