Roasted Chickpea Salad with Beets and Blackberry Dressing

• 6 medium-large red beets, greens removed

For the barley

• 1/2 cup dry barley, cooked
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/4 tsp ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• pinch of chili flakes
• 1/4 tsp ground turmeric

For the chickpeas

• 19 oz can of chickpeas, drained and rinsed
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes
• 1/4 tsp ground turmeric

For the blackberry dressing

• 1/3 cup blackberries
• 1/4 cup extra virgin olive oil
• 1 tbsp liquid honey or maple syrup
• 1/2 lemon, juiced
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp kosher salt

Toppings

• 1/4 cup slivered almonds, toasted
• 2 tbsp fresh minced dill
• 2 tbsp fresh minced chives
• 2 tbsp fresh minced basil