1. Preheat oven to 425°F (220°C). 2. Cook 50g pearl barley according to package directions. Drain and set aside. 3. On a baking sheet, toss 100g diced zucchini, 100g diced bell pepper, 50g halved cherry tomatoes, 50g diced red onion, and 3g minced garlic with 5ml olive oil, 1g dried oregano, 1g salt, and 1g black pepper. 4. Roast vegetables for 20-25 minutes, stirring halfway through, until tender and lightly browned. 5. In a bowl, combine the cooked barley, roasted vegetables, 60g chickpeas, and 20g sliced olives. 6. In a small bowl, whisk together 5ml olive oil, 10ml lemon juice, and a pinch each of salt and pepper to make the dressing. 7. Drizzle the dressing over the barley mixture and toss to combine. 8. Top with 30g crumbled feta cheese and 5g chopped parsley before serving.