This Roasted Cauliflower and Barley Salad brings together some of my favorite flavors and textures in one vibrant, satisfying dish. Sweet, caramelized cauliflower, colorful bell peppers, and red onions create a rich, roasted base, while smoky, spiced chickpeas add a welcome punch of heat and irresistible crunch. Tossed with chewy barley, the combination becomes a hearty salad that feels both wholesome and indulgent.
One of the things I love most about this salad is how adaptable it is. You can fold in a handful of peppery arugula or baby kale for a burst of green, or finish the dish with crumbled Feta or creamy goat cheese for a salty, tangy contrast. If you enjoy briny flavors, chopped capers or pitted olives make a wonderful addition. A generous sprinkle of fresh herbs such as parsley, mint, basil, or a mix, brightens every bite and brings the whole dish together. And if you prefer, cooked farro makes an excellent substitute for barley, offering the same nutty flavor and chewy texture.
This salad also travels beautifully. It packs well for office or school lunches, and it’s a great make-ahead option for potlucks or casual gatherings with friends. Whether served slightly warm or at room temperature, it’s a dish that always feels nourishing, colorful, and full of character.
Buon Appetito!
Deborah Mele
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 Tbsp Olive Oil
- Salt and Pepper to Taste
- 1/2 Bunch Fresh Parsley, Chopped
- 1/3 Cup Fresh Mint Leaves, Chopped
- 3 Cups Cooked Barley According To Package Instructions
Lemon Dressing:
- 1/4 Cup Lemon Juice
2 Cloves Garlic, Minced ($0.08)
- 1/2 Cup Extra Virgin Olive Oil
- 1 Teaspoon Dijon Mustard
Spiced Crispy Chickpeas:
- 
1 (15oz). Can Chickpeas, Drained & Rinsed
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Smoked Paprika
- 1/4 Teaspoon Garlic Powder
- 1/8 Teaspoon Cayenne Powder
- Salt and Pepper to Taste
Instructions
- Preheat the oven to 400ºF.
- Line a large baking sheet with parchment paper.
- Toss the cauliflower, peppers, and onions with the oil, salt, and pepper and spread out on the prepared pan.
- Roast the cauliflower, peppers, and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges.
- Let the cauliflower cool slightly.
- While the vegetables are roasting, make the lemon dressing. Add the dressing ingredients to a blender, and blend until smooth, then refrigerate until ready to serve.
- Drain and rinse the can of chickpeas, then add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper.
- Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy.
- Remove the chickpeas from the heat.
- To build the salad, combine the cooked barley, roasted cauliflower, peppers, and onions and herbs in a bowl with the spiced chickpeas.
- Drizzle the lemon dressing over top, and toss to combine. Serve warm or cold.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 539Total Fat: 35gSaturated Fat: 5gUnsaturated Fat: 30gSodium: 112mgCarbohydrates: 53gFiber: 11gSugar: 6gProtein: 8g