Packed with plant protein and good grains, warm spices and fresh herbs, this textured salad comes together quickly thanks to cooked barley and marinated beets (no peeling required).
What You Get
Baharat (Arab spice blend)
Pitted Kalamata olives
Pre-washed baby arugula
Crumbled feta cheese
What You’ll Need
Ground cayenne pepper (optional)
Salt and freshly ground pepper
Makes 3 servings
15 minutes active time
25 minutes total time
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
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, 1 teaspoon baharat, 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.
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.
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.
Pile the barley salad on plates and scatter with feta. Grind with pepper and serve.
Contains: milk, wheat.