Chickpea, Barley and Feta Salad with Toasted Spice Vinaigrette

4 servings

Don’t feel constrained to use only barley in this recipe. Any hardy cooked grain will be a winning substitute. Try wheat berries, farro, or brown rice.

Chickpea Barley Feta Salad


8 oz. green beans, halved crosswise

Kosher Salt

1 cup pearled, hulled, or hull-less barley

1 teaspoon olive oil

¼ cup raw sunflower seeds (optional)

1 – 15.5 oz can chickpeas, rinsed and drained

4 oz. feta, crumbled

2 Tablespoon fresh dill, chopped

2 Tablespoon fresh lemon juice

1 recipe Toasted Spice Vinaigrette (link to the recipe)

Cook green beans in a large pot of boiling salted water until crisp tender, about 3 minutes. Using a slotted spoon transfer to a bowl of ice water.

Return water to a boil, add barley (or other grain of choice) and simmer until tender (refer to packaging for timing); drain.

Toss in green beans, barley, chickpeas, feta, dill, lemon juice and vinaigrette in a large bowl.



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