Cold Brew Barley Salad with Roasted Chickpeas and Citrus Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A refreshing barley salad with crunchy roasted chickpeas, fresh vegetables, and a tangy citrus dressing perfect for packed lunches. This Mediterranean-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs pearled barley, water, canned chickpeas into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup pearled barley
• 3 cups water
• 1 cup canned chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 medium carrot
• 1 medium cucumber
• 1 small red bell pepper
• 1/4 cup chopped fresh parsley
• 3 tbsp orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse 1 cup pearled barley under cold water, then bring 3 cups water to a boil in a medium pot. Add barley, reduce heat to low, cover, and simmer for 25-30 minutes until tender but chewy. Drain any excess water and let cool.
2. Step 2: Preheat oven to 400°F. Drain and rinse 1 cup canned chickpeas, pat dry with a towel, then toss with 2 tbsp olive oil, 1 tsp smoked paprika, and 1/2 tsp salt. Spread evenly on a baking sheet and roast for 25 minutes until crunchy, shaking halfway through.
3. Step 3: Peel and grate 1 medium carrot, dice 1 medium cucumber and 1 small red bell pepper into small cubes. Combine cooled barley, roasted chickpeas, and these vegetables in a large bowl.
4. Step 4: In a small bowl, whisk 3 tbsp orange juice, 1 tbsp lemon juice, 1 tsp honey, and 1/4 tsp black pepper until emulsified. Pour dressing over the salad and toss with 1/4 cup chopped fresh parsley. Chill for 15 minutes before packing into a lunchbox.