Ditch your usual pasta salad recipe and swap it for this spring-veggie-laden, barley-studded alternative.

Our Spicy Hummus lends a kick, and lemon zest and fresh parsley amp things up even more. This salad’s a cinch to make ahead and pack into jars for summer adventures.Barley Salad with Spicy Hummus Dressing

Barley Salad with Spicy Hummus Dressing

3 tablespoons CAVA Spicy Hummus
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
cracked black pepper and sea salt

1 1/2 cups pearled barley
3/4 cup walnut halves
1/2 cup flat-leaf parsley, rough-chopped
1/2 cup ricotta salata, crumbled
1 cup sugar snap peas
1 cup haricots verts
1 teaspoon fresh lemon zest

Cook the barley per the package instructions. Cool to room temperature. In the meantime, rinse and dry the snap peas and haricots verts. Whisk the spicy hummus, white wine vinegar, olive oil, salt, and pepper to combine. Toss barley with remaining ingredients. Stir in spicy hummus dressing and chill until ready to serve.

Enjoy!


You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market. 

Click here to find the one that’s closest to you.

Barley Salad with Spicy Hummus DressingBarley Salad with Spicy Hummus DressingBarley Salad with Spicy Hummus Dressing