Chickpea, Barley, and Feta Salad
A hearty Mediterranean-inspired grain salad combining tender barley, crisp green beans, and chickpeas with creamy feta cheese and toasted sunflower seeds, dressed in a bright lemon vinaigrette.
6 servings
43 min
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Ingredients
- •8 ounces green beans
- •1 teaspoon Kosher salt
- •1 cup barley
- •1 teaspoon olive oil
- •¼ cup sunflower seeds
- •1 can chickpeas
- •4 ounces feta
- •2 tablespoons fresh dill
- •2 tablespoons lemon juice
- •½ cup Toasted Spice Vinaigrette
Cooking Instructions
- 1.
Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
3 min
- 2.
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
30 min
- 3.
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
5 min
- 4.
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
5 min
