Barley Salad with Pan Roasted Carrots and Chickpeas
Ingredients
- 1⁄2 cup pearled barley
- 2 tbs. plus 2 Tsp. olive oil, divided, plus more to taste
- 5 large carrots, cut into 1⁄2-inch pieces (2 cups)
- 1 tsp. ground cumin, plus more for sprinkling
- 1⁄4 cup raw pistachios
- 1 cup cooked chickpeas
- 4 green onions, chopped (1⁄2 cup)
- 1⁄4 cup chopped, fresh mint
- 2 Tbs. lemon juice, plus more to taste
- 4 cups baby greens or arugula, optional
Instructions
Barley Salad with Pan-Roasted Carrots and Chickpeas serves 4 original recipe by Vegetarian Times.
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