Barley is not just for soup as this beta carotene-packed side dish illustrates. Best served warm, it can also dress up chilled salad greens with the addition of a vinaigrette dressing.

Ingredient list for 4 servings

• ¾ cup barley
• 1 pound carrots - cut into ¼” thick slice
• 1 can chickpeas - drained and rinsed
• ½ cup red bell pepper - diced
• 1 teaspoon olive oil
• ¼ teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• Chopped fresh parsley, for serving (optional)

• Combine one ¾ cup barley with 2 ¼ cups water and a pinch of salt in a medium saucepan. Bring to a boil over high heat and lower to a simmer. Cook until barley is tender yet chewy, about 25–30 minutes, Drain it well and set aside.
• In another medium saucepan, cook carrots in a cup of water over medium-high heat until tender crisp. Lower heat to a simmer and add chickpeas, bell pepper, olive oil and thyme. Cook 3 more minutes.
• Taste and season with kosher salt and freshly ground black pepper and garnish with chopped fresh parsley, if desired, and serve.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.