Barley bowls with chickpeas, roasted vegetables and avocado dressing from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 49) by Jenny Rosenstrach

  • broccoli
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute agave for honey. You may use the crispy chickpeas recipe on p. 198.

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Notes about this recipe

  • Eat Your Books

    Can substitute agave for honey. You may use the crispy chickpeas recipe on p. 198.

  • lholtzman on September 25, 2025

    Good, but I felt this was a bit underseasoned. The avocado dressing was way too acidic, but I love its texture. It was like a mousse.

  • westminstr on January 20, 2022

    This was really successful and came together faster than expected given the different components. I used my own pickled onions. I served deconstructed so people could assemble their own bowls. E loved & o tolerated. Very flavorful and satisfying, great vegan dinner.

  • breakthroughc on January 05, 2022

    We loved this combination. All the elements work really well together. The avocado sauce and crispy chickpeas really elevate this grain bowl to be a delicious vegan dinner. You know dinner is good when you are looking forward to lunch tomorrow. Will definitely go into the rotation of vegetarian dinners.

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