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).
Allergen Note: Contains milk, wheat.
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, finely 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 the feta over. Grind with pepper and serve.