15 min active25 min total3 servings

Barley Salad with Spiced Chickpeas, Beets & Feta

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).

Ingredients Included

  • Chickpeas
  • Baharat (Arab spice blend)
  • Red onion
  • Dill
  • Niçoise olives
  • Cooked barley
  • Marinated beets
  • Lemon
  • Arugula
  • Crumbled feta cheese

You'll Need

  • Olive oil
  • Cayenne (optional)
  • Salt and freshly ground pepper
Allergen Note: Contains milk, wheat.

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, 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.

Step 3

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.

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 the feta over. Grind with pepper and serve.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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