Barley Salad with Pan-Roasted Carrots and Chickpeas Recipe | Vegetarian Times Skip to main content

Barley Salad with Pan-Roasted Carrots and Chickpeas

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley. 



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1⁄2 cup pearled barley
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2 tbs. plus 2 Tsp. olive oil, divided, plus more to taste
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5 large carrots, cut into 1⁄2-inch pieces (2 cups)
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1 tsp. ground cumin, plus more for sprinkling
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1⁄4 cup raw pistachios
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1 cup cooked chickpeas
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4 green onions, chopped (1⁄2 cup)
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1⁄4 cup chopped, fresh mint
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2 Tbs. lemon juice, plus more to taste
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4 cups baby greens or arugula, optional


1  Bring barley and 4 cups water to a boil in medium saucepan. Reduce heat to medium-low and cook 20 minutes, or until barley is al dente. Rinse under cold water, drain, and set aside.

2  Heat 2 tsp. oil in large skillet over medium-high heat. Add carrots and cumin, and stir to coat. Cook 10 minutes, stirring occasionally, or until carrots are deep brown but still firm. Add pistachios, and cook 2 to 3 minutes more. Transfer to large bowl, and stir in barley, chickpeas, green onions, mint, lemon juice, and remaining 2 Tbs. olive oil. Season with salt and pepper, if desired. Cover, and refrigerate 2 hours, or overnight. 

3  Taste and adjust seasonings by adding more lemon juice, olive oil, salt, and pepper before serving. Serve on a bed of baby greens or arugula, dusted with cumin. 

Nutrition Information: 

Unit (Serving Size): 
per 1-cup serving
10 g
Total Fat: 
14 g
Saturated Fat: 
2 g
42 g
0 mg
50 mg
11 g
6 g
serves 4