Author Notes
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. —CAVA
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Ingredients
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3 tablespoons
CAVA Spicy Hummus
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2 tablespoons
white wine vinegar
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2 tablespoons
extra-virgin olive oil
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cracked black pepper and sea salt
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1 1/2 cups
pearled barley
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3/4 cup
walnut halves
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1/2 cup
flat-leaf parsley, rough-chopped
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1/2 cup
rocotta salata. crumbled
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1 cup
sugar snap peas
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1 cup
haricots verts
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1 teaspoon
fresh lemon zest
Directions
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Cook the barley per the package instructions. Cool to room temperature.
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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.
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Toss barley with remaining ingredients. Stir in spicy hummus dressing and chill until ready to serve.
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Enjoy!
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