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Barley Salad with Roasted Carrots and Chickpeas
THE FOODIE PHYSICIAN18Ingredients
70Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup barley
- 3 cups reduced sodium vegetable broth (or water)
- 6 rainbow carrots (peeled and cut into 2-inch pieces)
- 4 tsp. olive oil (divided use)
- 1 can chickpeas (15.5 ounces, drained and dried with a towel)
- 1/2 cup fresh parsley (roughly chopped)
- 1/4 cup shelled pistachios
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. smoked paprika (or any type of paprika)
- 1/2 tsp. kosher salt
- 2 Tbsp. lemon juice
- 1 Tbsp. Tahini
- 1/2 clove garlic
- 2 Tbsp. olive oil
- 1 Tbsp. water
- 1/8 tsp. kosher salt
- 1/8 tsp. black pepper
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium880mg37% |
| Potassium810mg23% |
| Protein14g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber18g72% |
| Sugars8g |
| Vitamin A330% |
| Vitamin C40% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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