Recipe: Barley, Chickpea and Vegan Pesto Salad


Prep time: 15 minutes

Cook time: 35-45 minutes

Serves: 4


For the Vegan Pesto:

  • 40g Basil
  • 60g Pine nuts / walnuts
  • 2 Garlic cloves
  • 125ml olive oil
  • Pinch of salt or more to taste
  • Tablespoon of lemon juice
  • 4-5 tablespoons nutritional yeast

For the salad:

  • 180g pearl barley
  • 300g cherry vine tomatoes
  • 400g Chick peas
  • 2 Tablespoons of seed mix.
  • 1 head of garlic
  • 2 tablespoons of olive oil
  • Pinch of Salt


  1. Rinse the pearl barley then put into pan and cover with water.  Bring the barley to a boil, cover and simmer for 45 minutes. Drain the excess water and set aside.
  2. While the barley is cooking preheat the oven to 180 degrees. Put the cherry tomatoes and head of garlic, cut side down in a small roasting dish then cover with olive oil and season with salt. Roast for 30 minutes.
  3. Meanwhile, make the vegan pesto.  Place the basil, walnuts or pine nuts, and garlic in a food processor and pulse to combine, until the mixture is coarsely ground.
  4. With the motor on, drizzle in the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine. Taste and adjust the seasoning and nutritional yeast to taste.
  5. To assemble the salad toss the pearl barley with the chickpeas and the pesto, season to taste. Top with the roasted tomatoes, drizzle over a little of the roasting juices and top with a sprinkle of seed mix before serving.
  6. If you want you can seal in airtight container and it will keep for 3-5 days – it makes an excellent lunch!