Pearl Barley, Chickpea & Squash Salad

This is an extremely tasty recipe that’s nutritionally balanced and easy to put together using a few ingredients. I used the tahini sauce from my Vegan Aubergine Shakshuka, it is seriously so good! I’m going to make jars of this stuff and add it to everything at this rate!

Servings: 2


  • 100g pearl barley
  • 1 small squash, peeled and diced (approx 230g)
  • Spray oil
  • Salt & pepper to taste
  • 1 brown onion, diced
  • 1/2 tsp garlic, minced
  • 1/2 chilli, sliced
  • 1 tin of chickpeas, drained
  • 80g kale
  • Optional: 1 tbsp pumpkin seeds

For the tahini dressing

  • 1 tbsp tahini
  • 1 tbsp soya yogurt
  • 1 tsp lemon juice
  • 1-2 tbsp water


  1. Preheat the oven to 180c and line a baking tray with parchment paper
  2. Cook pearl barley according to packet instructions. It usually takes 40 minutes so it’s best to put this on before you start chopping your veg!
  3. Once the barley is cooking, chop the squash and place on a baking tray. Spray with oil and season with a little salt & pepper. Roast for 20 minutes until it begins go brown
  4. In the meantime, mix together ingredients for the tahini sauce and set aside
  5. Remove squash from the oven and set aside, with the cooked pearl barley
  6. Spray oil in a non stick pan and fry the onion, garlic and chilli until soft
  7. Add in the tin of chickpeas and fry for 5 minutes, before adding the pearl barley and squash
  8. Remove from heat, plate up and drizzle with the tahini sauce! (Optional: add pumpkin seeds)

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