Roasted Chickpea Salad with Beets and Blackberry Dressing

• 6 red beets medium-large, greens removed

For the barley

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

For the chickpeas

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

For the blackberry dressing

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

Toppings

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