Easy Steps

Preheat the oven to 220 degree celsius, set the pumpkin on a baking pan, drizzle with oil, and grill for 40-45 minutes to soften it.

On the side, combine half a cup of barley with water in a medium saucepan. Bring to a boil and lower to a simmer. Cook until the barley is tender, yet chewy.

To prepare the dressing, whisk all of the ingredients together (mentioned in the ingredient list) until a smooth and creamy texture is formed, and then refrigerate.

Once the barley is ready, run it under cold water, drain the excess water through the strainer. And, when the pumpkin is ready, leave it at room temperature to cool.

Cut the pumpkin into pieces and place in a bowl. Add barley, parsley paste, and the dressing. Refrigerate for 15-20 minutes.

Take the bowl out, and toss the salad with crumbled feta, cherry tomatoes, garlic paste, nutritional yeast, parsley, and walnuts. Add salt to taste.

Keep the salad back to the refrigerator for at least 30 minutes. The longer you refrigerate, the better it tastes.

Remove it from the refrigerator 30 minutes before serving. Garnish with parsley and chickpeas.