Pressure cook pre-soaked barley with a pinch of salt.
I cook it for ten minutes until each grain is tender and fluffy.
If using pre-soaked chickpeas, cook them with a pinch of salt in two cups of water.
You can pressure cook the beans too until soft and tender.
Prepare your veggies while beans and barley are cooking.
By using a spiralizer, make carrot spirals. Slice cucumbers and chop other veggies as listed under the ingredient list.
Take all the ingredients listed under the salad dressing in a blender.
Blend well until smooth. If you want, you can add a tablespoon of olive oil while blending too.
In a pan take cooked chickpeas and add a teaspoon of curry powder, salt, red chili powder.
Add some cooked chickpea water and stir well to allow the spices to coat the beans well.
Take the veggies, barley and chickpea in a bowl.
Add the salad dressing and serve.