Roasted Chickpea & Barley Salad

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley to the pot and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; stir to combine. Cover to keep warm. 

Meanwhile, line a sheet pan with a layer of paper towels. Drain and rinse the chickpeas; spread onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast, stirring halfway through, 20 to 22 minutes, or until golden brown and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven. Taste, then season with salt and pepper if desired. 

Meanwhile, wash and dry the fresh produce. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Peel and medium dice the carrots. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a bowl; add the lemon zest and the juice of 2 lemon wedges. Slowly whisk in 1 teaspoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired. 

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced kohlrabi in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Add the chopped dates, harissa paste, and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

To the pot of cooked barley, add the shallot dressing, glazed vegetables, and roasted chickpeas; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished barley topped with the lemon labneh and chopped parsley. Enjoy!